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by beginnerbaking
My name is Matt and I'm currently struggling through the process of learning how to bake! These are little tips, tricks, and lessons I've picked up along the way!
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In this episode of The Beginner Baking Podcast, Matt talks about some discoveries he's made with proofing boxes and his bread deflating! He also goes over a recent revelation of using the refridgerator to proof instead of leaving the dough at room temperature.
Matt is back to talk about Egg Tarts, Babka, and using your oven as a Proofing Box.
In this episode, Matt goes through some of the initial headaches he ran into while making bread over the last couple months! Topics covered: Softened Butter, Active Dry Vs Instant Yeast, Standmixer Bowls and Wet Woes, Keeping Things Wet and Dry, Kneading References and the Windowpane, Oiling and Rising.
Frustration Topics: Olive Oil Bread, Springform Cake Pans, Nothing is Just Right, Why is My Cake Browning Here and Not Here?!
In this episode, Matt discusses the beauty of Freezers (very self-explanatory) and Cookie Dough, as well as the use of Tangzhong and Biga with bread.
Matt describes his initial reaction to The Butter Book!
0:00 - 1:01 Sponge Cakes in my life 1:02 - 2:47 Paper Wrapped Sponge Cakes 2:48 - 9:15 Fruit Cream Cake 9:16 - 9:29 End
In this episode, Matt goes over his experience of being without a mixer! Music: Forget Your Feet (Tayler Watts, Epidemic Sound)
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