Baking Know-How
Baker’s ammonia earns its place in thin, crisp bakes
Baker’s ammonia can give certain cookies a light, crisp texture. Discover why a thin, dry bake suits it and why substitutions need a tested recipe.
From the baking notebook
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Baking Technique
A neat babka swirl starts with the consistency of its filling
Get clearer chocolate layers in babka by checking filling consistency, spreading evenly, and keeping the dough manageable before twisting the loaf.
Bread skills
An egg wash changes the crust before the loaf reaches the table
Choose a bread glaze for the crust you want, then test it fairly. A small tray of matching rolls can show what egg, milk and no wash change.
Bread Workshop
Bassinage: adding the last water after the dough has begun to form
Bassinage holds back some mixing water until bread dough develops strength. See how to track the water and recognise when adding more stops helping.
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.
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.