Since I was a young professional chef, I was mystified by the art of bread making. Even in my culinary school it was a stand-alone full course from both pastry and classic culinary. So many styles so much history, one can easily be bogged down thinking about hydrations, flour and techniques, overcomplicating an already complex process.
Listen to this episode with a 7-day free trial
Subscribe to Mouth Party to listen to this post and get 7 days of free access to the full post archives.
