Make your own bread and pizzas "home"
How to make your bread? Which flour to choose? Yeast or leaven? What temperatures for bread preparation and cooking?
Find all the tips to succeed your bread dough, choose the molds and suitable utensils, the right bread oven.
Tom Press also offers a set of technical sheets to make your pizza dough and bake in pizza oven or Big Green Egg. Finally, the gourmands will be able to revel with the recipes of unctuous and tasty pizzas that our enthusiasts of "homemade" and good kitchen offer us.
Good discoveries and good treat!
Home made bread: playing with leaven
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Bread making machines for the general public have put ""home-made bread"" back on the table, but the inside of the bread, country loaves and baguettes is not always fully cooked. You can play around with different kinds of flour and baking times. The machines can be used to knead the dough or you can do this by hand and simply bake the loaves in the oven to vary the shapes. The essential thing is that what gives your bread its character is the yeast.
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How combustion wood ovens work
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Easy and pleasant to use, what is special about these new and extraordinary ovens is their cooking chamber that hangs above the combustion chamber.
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Calculating the temperature of pouring water
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How do you calculate the temperature of the pouring water when making bread dough? All you need to know about raising your bread and getting the best aromas.
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Why does dough rise?
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For understanding and mastering how your bread dough rises.
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How to cook home made bread in the oven
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Your dough is kneaded and has risen and your oven is hot: it´s time to put the bread in the oven! Here are some tips for successful home-made bread.
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How does it work? A traditional wood oven
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Bread ovens with vaulted ceilings have remained almost unchanged for centuries. And yet, no modern material has succeeded in replacing them. Cooking in a wood oven remains inimitable… Why?
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Home made pizza: advice about the dough
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What flour for making pizzas? How do I work with the dough? Some practical advice for successful pizza dough.
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A guide to recognising types of flour
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What is the difference betweem T55 and T45 or durum and common wheat? What materials do you need to make your own flour at home?
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Homemade bread, why do you need to nibbling your dough?
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Have you mastered this essential gesture, which is carried out just before placing your bread in the oven, for a harmoniously inflated result?
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