I’ve tried to keep professional baker speak to a minimum but here are brief explanations of some of the instructions in the book and why you’re following them.
Baker’s Tip
Use your dough scraper to collect up the semolina, flour etc. you use, sieve it and keep it for dusting in future.
NB
For consistency, and because they need to stick to a timetable for when loaves need to be baked and ready for sale, professional bakers control the temperature of the dough more carefully. You can read more about this in the Real Bread Campaign’s book Knead to Know
