Homemade Breads At A Baking School in Singapore

I have been afraid of baking bread at home for the longest time.  Yeast and dough starters have scared me. I have often felt overwhelmed with terms like kneading, proofing, oven temperatures, bulk fermentation and enriched dough. Tell me, why do you “punch down” kneaded bread dough meant to rise? And do you know the … More Homemade Breads At A Baking School in Singapore