Bread Baking Basics: Brioche, Baguettes, and Pita Bread
/
EPISODE #19
How do you know when your bread is done proofing? How do you know when your bread is done baking? Why is salt important when you’re baking bread?We’ll explore the basics of bread making through three classic recipes: baguettes, brioche (8:35), and pita bread (15.36). Enjoy!
Apple Podcasts: https://podcasts.apple.com/us/podcast/bread-baking-basics-brioche-baguettes-and-pita-bread/id1441338206?i=1000453811446
SHOW NOTES:
Recipes:
Brioche - My personal favorite!
Pita Bread - Also here is a link to an interview with award-winning author Reem Kassis. She has excellent sides and mains that go with pita bread.
The bread blend we use to bake beautiful brioche, baguettes, and pita bread is called Steve’s GF Bread Flour and it can be found at Authentic Foods.
Is internal temperature the best way to monitor when bread is done baking? Cook’s Illustrated says this is not the best way to tell when bread is done baking. However, for many recipes, it works. So, while it doesn’t always hold true, it’s a good first bet. However, I do have a few recipes that are exceptions. For example, my biscuit recipe requires baking for a quite a while past 200F/93C. Otherwise they taste “doughy”. The bottomline is that internal temperature will not always indicate doneness, because it depends on the recipe.
I you’d like more bread baking tips, you can check out this previous post.
You can find more information about the roll salt plays in bread baking here.
