Advanced Topics

Description

Anything too geeky to post about elsewhere.

steaming strategy for home gas oven

Understanding Jeffrey Hamelman’s Baker’s Percentage formulas for bread.

Convert sourdough formula to biga?

Par Bake vs Raw Dough

Need help identifying bread aroma additives used in commercial bakeries (UK)

Bread aroma especially sourdough sweet breads

Scalding flour in a bakery: setup recommendations?

Panatone

Croissant sheeter lamination problem

Water Temp Calculation using Friction Factor

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