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Bulk Fermentation is crucial. It's your only chance to build the correct dough structure for whatever style of bread you're making. But if you don't know how to strategically build dough structure during bulk, then this guide is for you.
Mastering Bulk Fermentation is the most in-depth and detailed resource available on this topic. And it's thorough. This book covers everything. It will teach you how to adjust a multitude of different variables so you can customize the structure of your dough to achieve whatever qualities you want in your bread.
If you want open crumb, this book shows you how. If you prefer a fine sandwich crumb, it will teach you that as well. Want to know how to improve the shape, height and volume of your loaves? It's all in there. The dough structure you build during bulk fermentation determines everything about your bread. Don't leave it to chance.
Mastering Bulk Fermentation is based on the author's many years of hands-on professional experience, having worked at a number of different bakeries, and with all styles of bread. The knowledge is tried and true.
This book is a companion guide for "Open Crumb Mastery," but it's a completely stand-alone product. You don't need to read "Open Crumb Mastery" to benefit from this book, though it will help you get even more from it. Each complements the other.
Mastering Bulk Fermentation and Dough Structure
PDF Document (Digital eBook)
139 Pages