Step 0: The Ingredients

Step 6: Rising no. 2 / Second fermentation
Now the bread is ready to rise again, however, since it has been shaped quite carefully, it is important that it is risen in such a way that it can rise and be moved without ruining the shape. You don’t want bread sticking to anything that won’t enter the oven with the bread.
The simplest way to rise the bread is on the baking tray you’ll be using to bake it on. However, not all bread will keep their shape on the tray. Another option is to proof the bread in the baking pan, but this does tend to increase the risk of the dough sticking to the pan after baking, nor does it allow you to pre-heat to the baking tray. This is why a lot of bakers use bread baskets which have been floured quite heavily to proof the dough. The flouring prevents the dough from sticking, allowing you to transfer it once it’s been proven for long enough.
Again, take care to cover up the dough during proofing so it won’t dry out and become less flexible.
Baguettes
If you’re making more complex breads (think baguettes), you might need more advanced ways of proving the dough. Baguette dough is shaped into a baguette, but it won’t be firm enough to hold its shape. It is very prone to relaxing back down, instead of rising up. This is why baguette dough will support each other, to keep their shape. You can do this using a regular heavily floured tea towel. However, there are also various tools available to make your life easier (e.g. a couche for the baguettes).

Methods of Food Preservation

Last Updated On: June 16, 2021 / Food
In this time of quarantine, food preservation plays a huge role in order to prolong fresh foods and lessen the need to go outside and buy food.
As a kid, I remember walking into my grandmother’s pantry and being enthralled by all of the goodies that were inside. Garlic heads tied in old nylons, wooden barrels filled with onions and potatoes and turnips. Rows and rows of jars of bread and butter pickles, choke-cherry jam, blueberry jelly, pickled eggs, and many other impressive collections of preserves.
My grandmother lived on a homestead, and these preserves were completely necessary if the family wanted to eat something other than oatmeal for the entire season. To this day, I have never tasted a better pickle than the ones that came from her pantry, and one afternoon she granted me the honor of sharing her process with me. That teaching inspired me to look into methods of preservation other than pickling and led me to all of the information that you’re about to read. This is a practice that could be incorporated into any household, which will hopefully end up being something that can be taught to future generations.
The art of food preservation has been present in human food culture for thousands of years, and something that started out as a method of survival has grown into an entire arena of creative ways of changing flavor and texture. Food preservation can be done in a number of different ways, and in the spirit of seasonal cooking practices, we’re going to explore 9 methods today.
The art of food preservation has been present in human food culture for thousands of years, and something that started out as a method of survival has grown into an entire arena of creative ways of changing flavor and texture. Food preservation can be done in a number of different ways, and in the spirit of seasonal cooking practices, we’re going to explore 9 methods today. Need Inspiration? In this book, the year is separated into six stages: spring, early summer, midsummer, late, summer, autumn, and winter. Each season comes equipped with food preserves that were prepared the season prior, fully extending the decadent flavors of summer harvest into the colder months.
One doesn’t need their own garden to get into the practice of food preservation. By paying attention to what is in season in the supermarkets and reserving some of that supply for preservation, you can be tasting fresh flavors of strawberry and tomato in the bitter grip of February.
This cookbook equips you with how to prepare your own butter with spring onions, escabeche pickled broccoli, honey preserved strawberries, and many more ways to bring bright flavors into each coming season.