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.
THE HOME BAKING NOTEBOOK
Bread Workshop
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 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.
Bread Workshop
Why baguette dough rests in a baker’s couche
See how a floured couche supports baguette dough, how to plan the transfer to the oven, and what to check when a loaf sticks.
Bread Workshop
Baking with old dough: a practical introduction to pâte fermentée
Learn what pâte fermentée brings to bread, why its salt and flour count in the final formula, and how to keep an old-dough bake organised.
Bread Workshop
Diastatic malt and ordinary malt powder do different jobs in bread
Choose malt for its actual role in bread: active enzymes, flavour or colour. Learn what to check before substituting one malt powder for another.
Bread Workshop
Milk powder changes bread dough without adding more liquid
Dry milk adds milk solids to bread without a jug of extra liquid. Understand its role, choose a suitable recipe, and keep your first comparison useful.
Bread Workshop
Why bagels take a short trip through water before the oven
Understand what boiling contributes to a bagel’s crust, how to organise the water bath, and which observations help you improve the next batch.