While Others are Building Great Funnels, We’re Baking Bread

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Over in my corner of the platform, I’m folding dough in a big wooden bowl.

This is called a coil fold. It’s how we gently strengthen a wet, delicate dough. The kind used for artisan loaves and baguettes. High hydration just means there’s a lot of water in the dough, which makes great bread possible if you handle it right like Challah and baguettes.

We’re not fancy. Pretty old-fashioned, actually. But there’s real science in the art of bread baking.

This is what we do every day inside Crust & Crumb Academy.

Come bake bread with us. https://www.skool.com/crust-crumb-academy-7621/about

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