by Fat Daddio's | Feb 21, 2025 | Fat Daddio's, Tips & Techniques
Understanding the differences between lean doughs and rich doughs is essential for bakers of all levels. Here’s a breakdown: Lean Doughs Contain few ingredients: usually just flour, water, salt, and yeast. Have little to no fat (but sometimes a small amount of... 
by Fat Daddio's | Feb 19, 2025 | Tips & Techniques
Absolutely! Fat Daddio’s anodized aluminum bread pans are an excellent choice for baking sourdough loaves. Why Anodized Aluminum is Ideal for Sourdough Sourdough (and rye dough) is naturally acidic, which can react with some metals like traditional aluminum. However,... 
by Fat Daddio's | Jan 1, 2022 | Tips & Techniques
Slicing bread without crushing it is hard! It took me a long time to learn how to not crush my loaves down to squishy bars. I ruined a lot of perfectly good loaves of bread by attempting to slice it. Do not make the same mistakes I did. Here are some tips…... 
by Fat Daddio's | Jan 1, 2022 | Fat Daddio's, Tips & Techniques
Poor bread volume, dense bread Problem: Your bread is not rising, or it did rise but it sank back down leaving the dough dense and heavy. Causes: Not enough yeastYeast is past the “best by” dateToo much salt or too little liquidUnder-proofedOver-proofed Sticky bread... 
by Fat Daddio's | Jan 1, 2022 | Tips & Techniques
Generally, bread sticking to the pan is caused by one of two things: the coating in the pan or the temperature the bread was baked. Bread baked too hot will turn out gummy and dense, and will not have that perfect spring you are looking for. Bread Stuck To The Pan... 