Bread skills
An egg wash changes the crust before the loaf reaches the table
Choose a bread glaze for the crust you want, then test it fairly. A small tray of matching rolls can show what egg, milk and no wash change.
From the baking notebook
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Bread Workshop
Bassinage: adding the last water after the dough has begun to form
Bassinage holds back some mixing water until bread dough develops strength. See how to track the water and recognise when adding more stops helping.
Bread Workshop
Why panettone hangs upside down after baking
Panettone’s airy crumb needs support while it cools. Understand the inverted cooling stage and prepare the equipment before the loaf leaves the oven.
Pastry Practice
Fraisage: the brief smearing step that brings pastry dough together
Understand fraisage, the short pastry-making motion that spreads butter through dough, with practical cues for when to stop.
Bread Workshop
Why baguette dough rests in a baker’s couche
See how a floured couche supports baguette dough, how to plan the transfer to the oven, and what to check when a loaf sticks.
Baking Methods
A baking-soda bath gives pretzels their characteristic crust
See why a baking-soda bath changes a pretzel crust, how to organise the dipping stage, and which recipe details should stay together.