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.
From the baking notebook
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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.
Bread Workshop
Pain viennois: a tender loaf with its own scoring pattern
Discover what gives pain viennois its tender crumb, how to shape its regular cuts, and which details to record when adapting a tested recipe.
Pastry Practice
A pithivier gets its shape from two pastry discs and a sealed edge
See how a pithivier is assembled, why its sealing border matters, and how to plan the filling, pastry lid and decorative scoring together.
Bread Workshop
Fougasse: shape the openings so they survive the oven
Fougasse’s leaf-shaped openings need more than a quick slash. See how cutting, stretching and baking space affect the finished bread.
Bread Workshop
Stollen’s butter and sugar coating is part of the bake’s finish
Understand the butter and sugar finish on stollen, how to plan the cooling stage, and why a disappearing sugar coat does not mean the loaf failed.