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...]
A little clip demonstrating stretching and folding bread dough. The stretch and fold method helps to gently develop the gluten in your dough. It works very well with these higher hydration doughs. We like the technique very much because although you get to use your hands and feel the dough, it is… [Read More...]