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.
From the baking notebook
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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.
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.