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.
From the baking notebook
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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.
Baking Methods
Reverse creaming starts a cake with flour and butter together
Learn why reverse creaming combines flour with butter first, what to watch in the mixing bowl, and how to assess the finished cake.
Pastry Practice
Sweet tart dough: let the mixing method lead, not just the French name
Sweet tart dough names can hide differences in mixing. Follow the recipe’s butter condition, flour stage and resting instructions for a repeatable shell.