Even experienced bakers have the occasional loaf that does not turn out quite as expected. The good news is that small adjustments can make a big difference. If you would like lighter crumb, better flavour…
There are few things more disappointing than cutting into a loaf only to find it underbaked in the middle. Knowing when your bread is ready takes a little experience, but there are several reliable ways…
Kneading is one of the most important stages in bread making. It may seem simple, but this step is what transforms a sticky mixture of flour and water into a smooth, elastic dough that can…
What exactly turns an ordinary loaf into an artisan loaf? It is a question many people ask, and the answer is more thoughtful than you might expect. Made by an Artisan At its core, artisan…
If you want to plan ahead, slow down fermentation or simply spread your baking over two days, refrigerating or freezing dough can be very useful. Here’s how to do it properly. Refrigerating Dough Refrigeration slows…
Knowing how your dough should look and feel is one of the most important baking skills. The Gluten Window Test To check whether your dough has been kneaded enough, tear off a small piece, about…
The type of crust you achieve depends on a few simple techniques. Steam and Heat For a chewy, artisan-style crust, introduce steam during the first few minutes of baking, then allow the oven to remain…
Small details can make a big difference to the final appearance. Egg Wash For a shiny, golden crust, brush the dough with beaten egg or egg white mixed with a little water before baking. If…
Proving is the final rise before baking. Getting the timing right is essential. Even a few extra minutes can lead to over-proving. Use the finger test: Over-proved: If you press the dough and the indentation…
Properly preparing your tins prevents sticking and makes turning out the loaf much easier. Brush the base and sides of the tin with melted butter or oil using a pastry brush. Then cut a piece…