Baking Techniques
Developing the physical skills required for artisan baking.
Stretching and Folding
For wet, high-hydration doughs, traditional kneading is nearly impossible. Instead, bakers use the stretch and fold method. With wet hands, grab one side of the dough, stretch it upwards until you feel resistance, and fold it over itself. Repeat this on all four sides. Doing this periodically during the bulk fermentation phase gently aligns the gluten network, transforming a sloppy batter into a cohesive, strong dough capable of holding its shape.
Creating Surface Tension (Shaping)
A loaf without surface tension will spread outward into a puddle rather than rising upward in the oven. Shaping is the process of pulling the outer layer of the dough tight around the softer interior. Whether forming a round boule or a long batard, the technique involves using the slight stickiness of an un-floured workbench to drag the dough towards you, tightening the outer skin until it is taut and smooth.
Scoring Techniques
Scoring is not just for creating pretty patterns; it is functional. When dough hits a hot oven, it expands rapidly. If you do not provide a weak point, the crust will rupture wherever it pleases, resulting in a blowout. Using a baker's blade (lame) or a very sharp razor, making a swift, decisive cut across the surface allows the dough to open up beautifully, often creating a pronounced "ear."
Baking with Steam
Professional bakeries use steam-injected deck ovens to keep the exterior of the bread moist during the first crucial minutes of baking. This moisture delays crust formation, allowing the bread to reach its maximum volume. At home, the most reliable way to replicate this is by baking inside a pre-heated, covered heavy pot (like a cast-iron Dutch oven). The pot traps the moisture evaporating from the dough itself, creating a perfect steamy micro-environment.
The Importance of Cooling
The baking process does not end when the bread leaves the oven. As the loaf cools, the starches inside are still setting and moisture is migrating outward through the crust. Cutting into a hot loaf disrupts this process, resulting in a gummy, wet crumb. Always allow bread to cool completely on a wire rack—usually at least two hours for large loaves—before slicing.