10+ Washington Bread Lab Tips For Artisan Bakers

The art of artisan baking has witnessed a significant resurgence in recent years, with bakers around the world seeking to perfect their craft and create truly exceptional bread. Among the many institutions dedicated to advancing the art and science of baking, the Washington Bread Lab stands out for its innovative approaches and commitment to excellence. Founded by Dr. Stephen Jones, the Bread Lab is a research and education center located at Washington State University’s Mount Vernon Northwestern Washington Research and Extension Center. It has quickly become a hub for artisan bakers, offering insights, techniques, and a community that fosters growth and innovation. For those looking to elevate their baking skills, here are 10+ tips inspired by the principles and practices of the Washington Bread Lab, tailored for artisan bakers aiming to create truly outstanding bread.

1. Embrace Local and Ancient Grains

One of the core philosophies of the Washington Bread Lab is the emphasis on utilizing local and ancient grains. These grains not only offer a more complex flavor profile but also contribute to a more sustainable and resilient food system. Artisan bakers can experiment with heritage wheat varieties, spelt, Kamut, and other ancient grains to create breads that are both unique and deeply rooted in tradition.

2. Understand Your Flour

The type of flour used is fundamental to the quality and character of the bread. The Washington Bread Lab encourages bakers to have a deep understanding of their flour, including its protein content, ash content, and enzymatic activities. This knowledge allows for the creation of breads that are tailored to the specific characteristics of the flour, leading to more consistent and high-quality results.

3. Experiment with Whole Grains

Whole grains are at the heart of the Bread Lab’s mission. They offer more nutrients and a richer flavor compared to refined flours. Artisan bakers are encouraged to explore the vast possibilities of whole grain baking, from 100% whole wheat breads to more experimental blends that incorporate various grains and seeds.

4. Develop a Sourdough Starter

A sourdough starter is a natural leavening agent that can add depth and complexity to bread. The Washington Bread Lab often emphasizes the importance of working with sourdough, not just for its flavor but also for its potential to create breads that are easier to digest. Developing and maintaining a sourdough starter requires patience and practice but is highly rewarding for artisan bakers.

5. Practice Patience and Observation

Baking is as much about observing and listening as it is about acting. The Washington Bread Lab teaches the importance of patience and observation in the baking process. From monitoring the development of the dough to understanding the subtle cues that indicate readiness for the next step, being attentive to the bread’s needs is crucial.

6. Incorporate Fresh Yeast and Wild Yeast

While sourdough is a staple, the Bread Lab also explores the use of fresh yeast and the natural yeast found in the environment. Understanding how different types of yeast contribute to fermentation can help artisan bakers achieve a wider range of flavors and textures in their bread.

7. Temperature and Time Control

Control over temperature and time is critical in baking. The Washington Bread Lab emphasizes the importance of understanding how these factors influence dough development and fermentation. Whether it’s using a slow and cool fermentation to develop flavor or employing high temperatures for crust formation, mastering temperature and time is key to artisan baking.

8. Explore Minimal Handling Techniques

Overmixing and overworking the dough can lead to dense, tough bread. Inspired by the principles of the Bread Lab, artisan bakers can benefit from adopting minimal handling techniques. Gentle folding and resting periods allow the dough to develop naturally, preserving its delicate structure and leading to a more open crumb and tender crust.

9. Hydration Levels and Dough Strength

The hydration level of the dough significantly affects the final product’s texture and flavor. The Washington Bread Lab encourages experimentation with different hydration levels to achieve the desired balance between crumb and crust. Understanding dough strength and how it relates to the type of flour used and the desired outcome is also crucial for creating breads that are both durable and delicious.

10. Join a Baking Community

Lastly, the Washington Bread Lab’s emphasis on community is a valuable lesson for artisan bakers. Joining a baking community, whether online or in-person, provides access to a wealth of knowledge, shared experiences, and encouragement. The exchange of ideas and techniques among bakers is a powerful tool for growth and innovation in the craft.

11. Consider the Environmental Impact

In line with the Washington Bread Lab’s commitment to sustainability, artisan bakers should consider the environmental impact of their practices. From sourcing local ingredients to reducing energy consumption in the baking process, every effort counts towards creating a more sustainable food system.

12. Educate Yourself Continuously

The world of artisan baking is vast and constantly evolving. The Washington Bread Lab sets an example by continuously seeking knowledge and advancements in baking science and technology. Artisan bakers can follow this lead by attending workshops, reading literature on baking, and experimenting with new techniques and ingredients.

In conclusion, the tips and philosophies inspired by the Washington Bread Lab offer a comprehensive guide for artisan bakers seeking to enhance their skills and contribute to the richness of the baking world. By embracing local grains, understanding flour, experimenting with whole grains, and adopting patient and observant practices, bakers can create bread that not only tastes exceptional but also tells a story of tradition, innovation, and community.