Bread-Aid Instructions
The BREAD-AID was designed to simplify the bread making process, removing the guess-work of time and temperature that are so crucial for making beautiful and delicious bread and pastries.
We all know how much time, attention and experience goes into making that perfect loaf of artisanal bread. With seemingly less time these days, we find ourselves picking up a loaf of commercial grade products from the grocery store.
This has left us forgetting what naturally baked goods taste like, and how they make us feel. The BREAD-AID is a no-fuss tool that identifies when to "SHAPE" and when to "BAKE", which will have you making perfect loaves of bread like a pro.
Step 1: Make your bread dough
Step 2: Place 12g piece of dough into the BREAD AID
When dough is fully mixed, separate a 12g piece of dough and place into the BREAD-AID.
Make sure your dough is at the bottom of the BREAD-AID, then wet your finger and try to push down and level the dough to the line (12g), making sure there are no air bubbles.
*TIP: Quickly dipping your 12g piece of dough into water will make it easier to get the dough to the bottom of the BREAD-AID
Step 3: When Making Bread with Levain Ball
When your 12g dough has risen to the "SHAPE" line in your BREAD-AID, this indicates that it is time to shape your dough.
When your 12g dough has risen to the "BAKE" line, it is ready to be baked.
Step 3: When Making Sourdough
When making Sourdoughs, follow the same instructions provided above, however "SHAPE" at 50%, and "BAKE" at 80-90% for best results.
*Note: When looking to see how much your dough has risen, always take the measurement from where the dough is touching the glass of the BREAD-AID, not the peak of the dough.
