The Science Behind...

Intro to "The Science Behind..."

THE SCIENCE BEHIND THE BAKING PROCESS

Hydration and baker's percentages

Flour

Sourdough starter 

Measuring your ingredients

Kneading 

Yeast, leavening, and fermentation

Shaping your dough

Scoring your dough

Baking, Part I

Baking, Part II

Cooling and staling

Storing your finished loaf to prevent staling and molding 

Tl;dr: an illustrated Cliff's notes for the baking process

THE SCIENCE BEHIND THE RECIPES

2-3 bread with quick-cooking oats
The Science Behind... baking with whole grains

Kugelhopf au lard (bacon bread)
The Science Behind... bacon bread 

Pan de chapa
The Science Behind... pan de chapa 

Preston Yancey's white bread
The Science Behind... using a couche

Raspberry breakfast cake

The Science Behind... raspberry breakfast cake

Rye bread with scalded flour
The Science Behind... scalded flour 

Soft sandwich bread with bacon drippings

The Science Behind... soft sandwich bread with bacon drippings

Making a sourdough starter and sourdough bread

The Science Behind...sourdough starter 

Thanksgiving hangover muffins

The Science Behind... Thanksgiving hangover muffins 

Torta di riso salata (savory rice pie)
The Science Behind... eggs

GENERAL SCIENCE BEHIND BAKING 

The Science Behind... top 10 mistakes I've made over the years, 10-6
The Science Behind... top 10 mistakes I've made over the years, 5-2
The Science Behind...top 10 mistakes I've made over the years, #1