07/20/2026
Are you mixing dough based on what the dough actually needs—or simply following techniques you were taught years ago?
In this episode of Craft Baking Edge, Michael Eggebrecht sits down with baker and educator Craig Ponsford to separate useful mixing techniques from common bakery myths. They explain how ingredient order, mixing intensity, fermentation, folding, hydration, and flour choice affect gluten development, flavor, crumb structure, volume, and the finished loaf. 🥖
Topics include:
• The true purpose of mixing dough
• Short, improved, and intensive mixing methods
• When autolyse is helpful—and when it isn’t
• Why flour color equals flavor
• Using folds to develop strength and reduce mixing
• Fresh, active dry, and instant yeast
• Why instant yeast shouldn’t be added directly to cold water
• When to delay salt, butter, sugar, or water
• Double hydration and high-hydration dough
• Adjusting yeast for whole-grain flour
• Choosing techniques based on the bread you’re making
Whether you operate a professional bakery, make pizza, teach baking, or simply want to understand your dough better, this conversation will help you make more intentional mixing decisions.🌾
Learn more from Craig Ponsford:
Website: https://ponsfordsplace.shopsettings.com/
Facebook: Ponsford's Place – Bakery and Innovation Center
Craig also teaches hands-on classes at the Artisan Baking Center, including popular courses such as All About Baguettes, Advanced Bread Making, and other artisan baking workshops. If you enjoyed this interview, visit his website, follow him on Facebook, and consider taking one of his classes! 🍞
🥐Subscribe to Craft Baking Edge for more practical conversations about artisan bread, bakery equipment, ingredients, production, and the techniques professional bakers use every day.
https://www.youtube.com/watch?v=uuc3QN-IkXg
Are you mixing dough based on what the dough actually needs—or simp...
