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Baking

2 entries

The recipes we actually cook.

bakingflour

Flour protein content comparison

Protein content affects gluten development and final texture. Bread flour (typically 14 g/100 g; Canadian bread flours run 13–14.5%) is the reference point for most yeasted bread recipes. Higher-protein flours build more structure; …

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bakingbread +1

Soft sandwich bun (research notes)

Recipe research notes for a soft sandwich bun. Adapted from Serious Eats (Cemita rolls) and Food Wishes (hamburger buns). See also Chef John’s hamburger buns.

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