Slicing Bread: reflections from many loaves sliced – Baker's Treat Baking School

Slicing Bread: reflections from many loaves sliced – Baker's Treat Baking School

Have you ever sliced bread hot and fresh out of the oven? Did the dough stick to the knife, seem a bit under-baked, and have a squashed, gummy texture?  My reflections from many years and many loaves of sliced bread: First: cool bread on a cake cooling wire to prevent the bottom of the loaf sweating and causing condens

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one hundred loaves — Julianna Strickland

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I took sourdough baking to the next level when I went to bread

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one hundred loaves — Julianna Strickland

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