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This 100% whole wheat dough calculator will help you scale the recipe to any batch size.
You can also adjust the inoculation, hydration and all other formula details easily to customize
this recipe for your flour.
This 50% whole wheat sourdough dough calculator will help you scale the sourdough recipe to any batch size.
You can also adjust the inoculation, hydration and all other formula details easily to customize
this recipe for your flour.
Adjust the numbers in yellow to suit your baking needs.
From beginning home baker to artisanal bread maker
Baking a perfect loaf of bread is part science and part magic. Created from four simple ingredients of flour, yeast, water, and salt, breadmaking is one of the most difficult (and delicious) baking endeavors. Bread Baking for Beginners is a rare bread cookbook for true beginners to keep their bread baking on the rise.
Complete with step-by-step photographs and straightforward instructions, this beautiful bread cookbook offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, this definitive bread cookbook covers you beyond the pan, addressing the perils of an unsuccessful bake.
From total scratch to your very first batch, this bread cookbook includes:
Bread Baking for Beginners helps make artisan bread effortless, so you can share homemade loaves with the people you love.
When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Jeffrey Hamelman’s Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves. Here, the bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads.
This is a Sourdough Dough Excel Calculator. In this excel spread sheet you are able to scale the appropriate yields for your dough using baker’s percentages.
This buckwheat sourdough dough calculator will help you scale the sourdough recipe to any batch size.
You can also adjust the inoculation, hydration and all other formula details easily to customize
this recipe for your flour.
Adjust the numbers in yellow to suit your baking needs.
In this webinar, Matt teaches you how to:
Mix and shape your challah dough
Different challah braiding techniques
How to make a delicious, crowd-pleasing babka out of the same dough!
This workshop will teach you the fundamentals of baking using a very versatile dough. The skills learned are transferable to all of your baking.
All registrants will receive a shopping list, recipe and equipment list before the webinar.
Bakers of all levels are welcome.
*This webinar will be accessible for 45 days after purchase.
The revolutionary cast iron bread pan designed by bakers, for bakers. We crafted our bread pan to help you bake better bread every day! Bake bâtards, boules, demi-baguettes, and other loaves of almost any size. Made in the USA.
Top 5 Reasons You’ll Love Your Challenger:
100% organic cotton t-shirt. Soft, comfortable and durable, this will quickly become your favourite sourdough t-shirt!
Available in two colours:
Better accuracy: The distance to spot ratio is 12: 1, meaning the laser grip 774 can accurately measure targets at greater distances compared to most other Thermometers; for best accuracy, the distance between the thermometer and object of measurement should approximately be 14. 17 inches (36cm) Target quicker: measure surface temperature ranging from -58℉ to…
This sourdough dough calculator will help you scale the recipe to any batch size.
You can also adjust the inoculation, hydration and all other formula details easily to customize
this recipe for your flour.
*THIS IS A DEPOSIT PLEASE READ THE WORKSHOP INFO BELOW
The workshop will take place on Saturday, April 12th in Stouffville Ontario, and will take approximately 6 hours starting at 10:00 am and cover 4 rye breads, perfect for winter baking. We will be using 3 methods to make the following breads:
The cost of the class is $300 CAD and it requires a $100 deposit to secure your seat. By checking out here and paying the $100 deposit you will secure your seat. After purchase, you will receive an email with more information about the class.
*THIS IS A DEPOSIT PLEASE READ THE WORKSHOP INFO BELOW
The workshop will take place on Saturday, May 3rd in Stouffville Ontario, and will take approximately 6-7 hours starting at 10:00. We will be the following pizzas:
The cost of the workshop is $300 CAD and it requires a $100 deposit to secure your seat. By checking out here and paying the $100 deposit you will secure your seat. After purchase, you will receive an email with more information about the class.
Bread Baking Workshop – Stouffville, Ontario
Date: Saturday, Saturday, March 22nd
Duration: Approximately 6-7 hours, starting at 10:00 am
This is a deposit – please read the workshop info below.
Join me for a hands-on bread-baking workshop where we’ll dive into the essential skills and techniques for making artisan breads. This full-day experience is perfect for both beginners and experienced bakers looking to refine their skills.
In addition to these, we’ll cover some essential skills for bread making, including dough mixing, shaping, and baking techniques that you can apply to a wide range of recipes.
Lunch is provided, giving us a chance to relax, enjoy good food, and discuss all things bread in between baking sessions!
Workshop Fee: $275 CAD
A $100 deposit is required to secure your spot. By checking out here and paying the deposit, you’ll secure your seat for this immersive baking experience.
After completing the deposit, you’ll receive an email with further details about the workshop.
Are you looking to level up your baking?
Feeling lost or stuck with your progress?
Use this 60 minute session to talk to Chef Duffy and have your baking questions answered.
Topics can include:
Chef Duffy has been teaching thousands how to make better bread for over a decade. Whether for yourself or a gift for the aspiring baker, this one-on-one mentorship session is sure to inspire and help bakers of all levels.
Once you have signed up, you will receive a link to Chef Duffy’s availability calendar to book your appointment.
Sessions are recorded and will be sent to you within 48 hours after your appointment.
Panettone Delivered to Your Door – Friday, Dec 20th!
Indulge in artisanal luxury this holiday season with our 100% naturally leavened panettone, crafted over three days using the traditional Italian method. This week, we’re offering two flavours to make your holiday celebrations even sweeter:
For the real chocolate heads!
Rich chocolate dough studded with dark chocolate, milk chocolate, and white chocolate chunks.
A timeless classic with a twist.
Soft, fragrant dough loaded with candied orange, juicy raisins, and a hint of white chocolate. This flavour brings the nostalgic charm of traditional panettone with a subtle creamy finish.
Ingredients:
Allergy note: Contains almonds and cannot be made without them.
Order now to get it delivered fresh to your door on Friday, Dec 20th.
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