Whether it’s fermenting your sourdough at a particular temperature or meticulously measuring your ingredients, baking the perfect loaf of bread is all about precision. Home bakers can achieve professional results every time with our bread making tools and accessories. No matter your level of experience, we’ll show you how to get the most out of your baking supplies.
Maintaining consistent temperatures is critical for creating consistent results when it comes to making bread. Especially when you’re working with sourdough. From the time you start mixing your ingredients to proofing and baking your bread, controlling dough temperature gives you more control over your bread’s texture, flavor, and production time. Even your starter needs a stable environment.
When you have the bread making tools to control temperature, it is easier to predict and control fermentation and proofing. Sourdough and regular bread are created with a complex culture of bacteria and yeasts. Temperature affects how these organisms consume sugars, creating the rise and flavor of dough. If your dough is exposed to fluctuating temperatures (a drafty kitchen or varying temperatures in the summer and winter), your results won’t be consistent. Too cold, and the dough will lack both the CO2 required to create a rise and fermentation to create flavor. Too warm, and the yeast may eat all of the available sugars with nothing left for the second rise or to create a crispy crust.
In short, skillfully manipulating the temperature during the proofing stages allows you to control the process, making your bread more, or less, sour. This also gives you the ability to produce a predictable flavor, crumb, and crust every time.
Straight breads use a method in which there is no long, bulk fermentation. Instead, all ingredients are mixed to full development right away. The shorter rise means there is not as much time for the yeast and bacteria to grow and develop a full, complex flavor. This makes a proper rise extremely important — and depends on the ability to maintain a precise temperature.
For more information on the importance of temperature for bread making, we recommend these articles from The Perfect Loaf and True Sourdough.
Sourdough starter is a living colony of yeast and good bacteria. Like any living thing it needs to eat – just flour and water. Feeding your starter the proper ingredients at the right time is the first step in creating great sourdough bread. Using the precise temperature control of the Sourdough Home, you can adjust starter feeding times to meet your schedule.
Brød & Taylor Sourdough Home
The ideal environment for proofing your dough is a consistent one. And the ideal temperature for proofing depends on you: How long do you want to ferment and what flavor are you after? With its ultra-precise, calibrated temperature and humidity control, our Folding Proofer provides a consistent, warm, and draft-free environment in your home kitchen—perfect for proofing, fermenting, culturing, slow cooking, and even tempering chocolate.
Brød & Taylor Folding Proofer“Baking sourdough bread with consistent quality can be a challenge in the home kitchen. Thankfully, the Brød and Taylor Folding Proofer & Slow Cooker is here to ensure your dough (or sourdough starter) is always kept at the right temperature. After using mine for years, it’s hard to imagine baking without it.”
Maurizio Leo
The Perfect Loaf
“What all avid bakers have been waiting for: a bread proofer ideal for home use.”
Rose Levy Beranbaum
The Bread Bible
Pastries such as croissants, puff pastry, danishes, sticky buns, and more require a dough lamination process – folding butter in between layers of dough. The light, flaky finish is created by the water in the butter expanding between each layer of dough. This water expansion separates the dough and the butter fries it – multiplying this process by as many as a hundred layers gives the pastries their unique, flaky texture.
Hand lamination is a long and often tedious process that does not always result in the same quality of finished product as with a mechanical sheeter. A sheeter gives the serious home baker a way to achieve professional results at home, speeds up the process, and makes the whole process much more manageable. And an underrated use – rolling out pizza dough!
In addition, many dough sheeters are made exactly like pasta machines. These are not ideal because they lack a sheeter board and the dough piles up on itself as it passes through the roller. You can try to support the dough with one arm while cranking with the other, but that can become quite the juggling act.
Our dough sheeter gives you a way to speed up the process and achieve professional-level precision. Made in Japan and built to last a lifetime.
Available November 2024
The right mixing tool is essential when baking bread and working with a stiff dough. Most dough whisks are made with a wooden handle that doesn’t attach well to the whisk wire, and these just don’t hold up over time. Our durable whisk is made of extra-thick stainless steel wire, designed to be dishwasher-safe and built to last.
Brød & Taylor Dough WhiskUsing a scale is essential to achieving professional-level baking at home, but there is nothing more frustrating when reading the message, “Error: Too much weight.” Our High Capacity Baking Scale is simple to clean, scratch-resistant, and easy to read thanks to it’s extra-large, bright display. With a weight limit of 33 lbs (15 kg), you can measure your flour into a heavy ceramic bowl without worry.
Brød & Taylor Baking Scale
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