My Bread Made Easy Membership will transform your bread making skills. When you become a member you get access to a lot of benefits. This includes all of my pre-recorded online courses that you can watch at your own pace in the comfort of your own home, even whilst you are baking. You get access […]
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This is a lovely bread well worth making. You can add any muesli that you might have in the cupboard or just add a mixture of oats, nuts and dried fruit. You can add 50-100g of muesli to a simple white bread or follow my recipe below to add more taste and fibre to your
Gluten is only present in wheat flour once you add water. The proteins gliadin and glutenin can start to form chains as soon as the dough is hydrated and these protein chains form the gluten network. The gluten network adds strength to the dough. It allows the dough to expand when the yeast expels carbon
It is unbelievably frustrating to have spent time make your dough, shaping it, letting it prove to then find it sticks to your banneton. I know, I have been there and done that. There are a few things that can help prevent this from happening. Develop the gluten in the dough It is important that
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This is a lovely bread to make at Christmas, but really you don’t have to wait and you don’t need an excuse, just go ahead and make it to share with your family and friends. It really looks wonderful as the centrepiece of your table at any time of the year. If you dislike mincemeat
It’s that time of year again where if you grow your own you will be surrounded by pumpkins and even if you don’t grow your own there are plenty in the shops ( at least I hope they are…). I first made this bread and posted the recipe back in 2016 on my other website
Understanding baker’s percentages helps you to understand how to adapt a bread recipe and how to change a recipe from one loaf to multiple loaves. But, for me the most important thing baker’s percentage helps me with is to understand the hydration of the dough. Or, in other words, how much water I should add
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Understanding the stages of bread making helps make the process easier. When you start making bread the whole thing can be a bit confusing. You aren’t sure when your bread should be left to rise; or when it should be shaped; or when it’s ready to bake. Following the twelve stages of bread making as
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This is one of my favourite breads to make because it is just so easy. I promise. This bread doesn’t require shaping, simply transfer the risen dough from the bowl to an oiled tray, spread it out with oiled fingers and then top with whatever you fancy. Fresh rosemary and sea salt is a classic.
Subscribe for bread tips, advice & recipes A question I am often asked is “How do I steam my oven?” shortly followed with “Why is adding steam important?”. This article and the accompanying video aims to answer these burning questions. Why is adding steam to your oven important? Adding steam to your oven when baking
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