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.
From the baking notebook
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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.
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.