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Rough puff pastry: pieces of butter instead of a separate block
Rough puff pastry incorporates pieces of cold butter into dough that is then rolled and folded.
Published22 Oct 2026
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Laminated dough: layers of dough and fat
Lamination produces alternating layers of dough and fat through repeated rolling and folding.
Published22 Oct 2026
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Folding dough: strengthening between breaks
Folding stretches part of the dough and brings it over the remainder in a specified sequence.
Published22 Oct 2026
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First fermentation: the dough is still a common mass
Bulk fermentation is the fermentation of the whole dough before dividing and shaping.
Published22 Oct 2026
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Place to rise: warm does not mean hot
The surrounding temperature affects yeast activity and rising time.
Published22 Oct 2026
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Rise: the clock is a guide
A recipe’s rising time is a guide because temperature, dough quantity and shaping affect the rate.
Published22 Oct 2026
Food
Bread in a container with a lid: separate stages of baking
King Arthur’s Dutch oven bread recipe uses the lid during the first stage and removes it later.
Published22 Oct 2026
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Steam when baking bread: the moment is important
Steam at the beginning of baking delays the formation of a firm crust and helps the loaf expand.
Published22 Oct 2026
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Scoring bread: directing expansion in the oven
Scoring creates controlled weak points in the dough’s surface, allowing the loaf to open during its initial expansion in the oven.
Published22 Oct 2026
Food
Dutch-process and natural cocoa in baking
Natural and Dutch-process cocoa differ in processing and acidity.
Published22 Oct 2026
Food
Ganache: how the ratio determines its use
Ganache is a smooth mixture of chocolate and cream.
Published22 Oct 2026
Food
Water bath for cheesecake: more even baking
A cheesecake water bath places the baking tin inside a larger vessel containing hot water.
Published22 Oct 2026