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.
From the baking notebook
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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.
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.