Bread Workshop
Scalded milk needs cooling before yeast joins the bowl
Scalding and adding yeast are separate stages. Learn how to cool milk deliberately so a bread recipe’s hot preparation step does not spoil the dough.
From the baking notebook
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Pastry Practice
Why Breton sablés bake inside rings
A baking ring can shape a Breton sablé’s edges. See how dough thickness, chilling and the chosen recipe affect that crisp pastry base.
Bread Workshop
Bialys keep their onion filling in a depression, not a hole
Learn why a bialy needs a shallow centre, how onion filling affects the bake, and what to watch when shaping your first tray of these savoury rolls.
Pastry Practice
Kouign-amann gets its crisp edges from sugar inside the folds
Explore how sugar, butter and dough give kouign-amann its caramelised layers, and plan the folds and unmoulding before you start baking.
Bread Workshop
Shape a pain d’epi so each bread ear has room to open
Give pain d’epi its wheat-ear shape with deliberate scissor cuts, enough space on the tray, and a simple way to review the finished loaf.
Bread skills
Parker House rolls get their shape from a fold that stays visible
The buttery fold makes a Parker House roll recognisable. Learn what to watch while shaping without losing the dough’s softness.