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.
From the baking notebook
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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.
Bread skills
A rye scald changes what part of the flour brings to a loaf
A rye scald brings heat and time into the dough before mixing. Learn what changes, why the recipe’s temperature matters, and how to record a first bake.
Baking Methods
Clafoutis belongs between a pancake and a custard
Understand the soft centre, fruit layer and batter depth that make clafoutis different from an ordinary cake, with practical checks for a first bake.
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.
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.