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 …
Sometimes it can be confusing when faced with the dilemma of which yeast to use and how best to use it. Should you use fresh yeast, and how much? What about active dried? Is that different to easy-bake? I answer your questions in the video below: Fresh Yeast This variety can be hard to get …
Making a new loaf out of an old one I always have crusts of loaves lying on my bread board and so I often make a new loaf out of the old one. I got the idea from James Morton’s Brilliant Bread book. He calls it The Revival Loaf, I am calling it the Recycled …
Subscribe for bread tips, advice & recipes 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 answer to whether your bread dough will rise in the fridge is yes, and it often makes sense to consider the fridge as your friend when you are making bread. What is the benefit of putting my bread dough in the fridge? Your dough will rise in the fridge and it can be a …
Sometimes you add dried fruit and nuts when you are first mixing your dough. This is a good idea if you have soaked them before using them as the soaking water will make a difference to the hydration of your dough and it might end up being too wet if you add them later. However, …
Subscribe for bread tips, advice & recipes In my newsletter last week I shared a tip I had found from watching sourdough videos on YouTube of frying up the discard straight out of the tub. I wish I could remember which video it was so I could share it with you. This has been a …
If you have been on my sweet dough course it is very likely that you will have made a Shropshire Butter Bun with me. If not, you have been missing a treat. I used to dream about butter buns until I finally worked out how to make them in 2015. I used to buy them …
To have success with sourdough one of the most critical things to have is a starter that is vigorous, bubbly and ready to bake with. A question I often get asked is “When is my sourdough starter ready to use? How do I tell?”. Your sourdough starter is unique to you. It may have been …
Subscribe for bread tips, advice & recipes 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 …
