Pane Pugliese Recipe This is an Italian bread from the Puglia region using durum wheat. Durum wheat is most commonly used in pasta but here it lends a beautiful yellow colour to a tasty bread. The dough has to be a bit stickier than it normally would be to allow the finely ground durum wheat […]
Using a banneton (aka a proving basket) when proving your loaf helps to support the loaf during the proofing process, helping it to keep its shape. A banneton is especially important if you are making a high hydration (wetter) dough but you want to bake a rustic looking hearth loaf rather than a tin loaf.
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I often get asked which flour is best for making bread. It is both an easy question to answer and a difficult one. The reason for this is that I could just tell you to use bread flour, also known as strong flour and that’s the easy answer. If you look at the shelves of
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It can be difficult to make a bread with a soft crust, especially if you have a fan oven as it tends to dry out the crust making it crisp. Annie asked me how to make soft crust dinner rolls. So I have experimented with the various techniques that help bread to have a soft
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This oat and honey bread is our eldest’s favourite loaf. It has a denser texture due to the oats, with a delicious sweetness with the honey. It makes lovely toast and is great with soup. Ingredients 350g strong (aka bread) white flour100g wholemeal bread flour50g porridge oats or jumbo oats5g easy bake (aka instant yeast)yeast
Subscribe for bread tips, advice & recipes Shaping your dough takes practice. The only way to get good at it is to keep trying. There are a multitude of ways to shape bread but my advice is to try to master one before trying another. This article shows you how to shape a loaf into
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Subscribe for bread tips, advice & recipes The temperature of your dough during fermentation is an important consideration when baking. Professional bakers talk about Desired Dough Temperature (DDT) all the time. They want their doughs to be maintained at the desired temperature so that the fermentation occurs exactly as planned. That way the loaves are
Using the stretch and fold method to make bread makes it really easy to fit making bread into your daily routine. This is my favourite method for developing dough. It make making bread really easy. The stretch and fold method replaces kneading. The benefits of stretch and fold The dough develops gluten just as well
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Subscribe for bread tips, advice & recipes Knowing when your loaf is ready to bake is really important for a successful loaf. If your loaf is left too long it will overproof and whilst it may look spectacular – fully risen and filled with air – as soon as you put it in the oven
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