Search Results for "shaping"

...The text leans on baker’s percentages and dough temperature targets to help you plan, troubleshoot, and reproduce results across seasons and kitchens. You’ll find step-by-step fermentation schedules, shaping and scoring guidance, and comparisons of techniques like slap-and-fold, stretch-and-fold, autolyse, and cold retard. A strong emphasis on diagnostics helps you read the dough (windowpane, poke test, gas retention) and fix common problems such as dense crumbs, weak gluten, or over-/under-proofing.