Discover my breadmaking tips, techniques and recipes to help you make better bread every time. I use these techniques in my classes.
Bake Better Bread: How to choose a wheat flour
Heritage Wheats are coming to a bakery near you Can you imagine going to your …
Bake Better Bread: Why you should scald flour
Scalding Flour Back in 2019 I participated in the Kneading Conference in Skowhegan Maine as …
Bake Better Bread: Salt
Is salt important in breadmaking? Yes! Salt Awareness Week suggest we should reduce the amount …
Japanese Milk Bread. Yudane vs Tangzhong
For a light fluffy bread, Tangzhong and Yudane really work Tangzhong and Yudane are techniques …
Bake Better Bread: Not everything you read about making bread is true
Bread recipes are not always right What exactly are cookery book writers telling you in …
Bake Better Bread: Choosing and buying bread flour
Where to buy bread flour If you are buying bread flour, where do you source …
Bake Better Bread: equipment essentials
What bread making equipment do you need to make great bread? Once you start making …
Bake Better Bread: French Flour
Why Choose French Flour? For an authentic French loaf whether it is a baguette, pain …
Bake Better Bread: Pre ferment – Pâte fermentée
Why use a pre-ferment? Baker’s used to use old dough. Nowadays it’s Pâte fermentée Using …
Bake Better Bread: Baking in the Rofco
Successfully baking bread in the Rofco oven It’s quite a shock when you start baking …
Bake Better Bread: Baker’s Percentages
Baker’s Percentages will make your bread consistent When I first learnt about Baker’s percentages (sometimes …
Bake Better Bread: Using heat and steam
Use heat and steam to improve your bread If you’ve taken time over your bread …
Bake Better Bread: Temperature
Why dough temperature is so important Do you think about water temperature you add to …
Bake Better Bread: Autolyse
Autolyse (Pre soak) I learnt to bake professionally in France and I use the techniques …