Bread Workshop
Diastatic malt and ordinary malt powder do different jobs in bread
Choose malt for its actual role in bread: active enzymes, flavour or colour. Learn what to check before substituting one malt powder for another.
From the baking notebook
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Bread Workshop
Milk powder changes bread dough without adding more liquid
Dry milk adds milk solids to bread without a jug of extra liquid. Understand its role, choose a suitable recipe, and keep your first comparison useful.
Baking Equipment
A baking stone and a steel transfer heat at different speeds
Understand why a pizza steel can brown the base faster than a baking stone, and how to compare them without changing every part of your bake.
Baking Methods
Biscotti become crisp in two bakes, with a careful slice between them
Learn what each biscotti bake does, how to slice the log cleanly, and how to judge the cooled texture without over-browning the biscuits.
Baking Methods
Why rye dough asks for a different kind of handling
Sticky rye dough does not behave like white bread dough. Read the flour mix first, then adjust your expectations before adding extra flour or kneading longer.
Bread skills
Baking a square sandwich loaf in a Pullman tin
A Pullman tin makes a square sandwich loaf, but the lid changes the space available for rising. Match the recipe, pan size and final proof before baking.