We want to share some short clips with you of our pizza baking. Since we got our portable outdoor oven, we have been experimenting and baking different styles pizza and also pita bread. We are enjoying the swift baking and… [Read More...]
It is important to prepare your banneton before use to avoid dough sticking incidents, but above all to get great looking loaves! This is especially true… [Read More...]
This video shows us making French brioche, the no knead way. This simple method generates a brioche with buttery and subtle sweet taste, with a wonderful crumb structure. Novice and maybe somewhat lazy bakers will also enjoy making this… [Read More...]
This video shows us making classic French style croissants, largely following recipe by Jeffrey Hamelman.
It also contains a time lapsed oven shot of the baking of the croissants! [Read More...]
This little clip shows you how to shape your dough into a boule (round or ball shaped bread).
In the clip Ed uses the technique with a wholewheat sourdough / levain 68% hydration dough. The aim of this technique is to create tension on the outer… [Read More...]