Special Report: Craft Breads
In this debut edition of our new digital special report series in Bake magazine, we focus on the craft bread sector to provide informative ideas and useful techniques to help artisan bakers grow your business. The bread community is strong, and it can only get stronger through continued education. Featured in this issue are articles on sourdough breads, specialty flours and ingredients, gluten-free ideas, whole wheat breads, milling trends, and consumer insights.
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SLIDESHOWS
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CRAFT BREAD ARTICLES
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Power of Pizza: Attention to Crust
Technique and ingredients play a key role in getting to a desired pizza outcome. Paying attention to small details of the pizza making will result in producing amazing quality pizzas, whether thin and crispy or thick, bready pan styles. -
Power of Pizza: The Right Flour
A thin, crisp but chewy pizza calls for a high gluten strength and a protein level of 13 to 14 percent, while a thicker crust with a soft bite requires a lower gluten strength and protein level of 10-12 percent.