Applying bread science to real world results
Hey everyone, I just finished reading “ The Taste of Bread” by Raymond Calvel and learned about the complexities of bread making. My question is, how do I apply the knowledge of Alveographs , flour types etc to improve my bread? For example, how do I use an autolyse to manipulate the properties of my dough to get a better p/l ratio? Or how do I know to figure out the optimal
Source: thefreshloaf.com