Making high hydration bread does not need to be difficult. We’ve done a couple 100% hydration breads in the past few months although they were sandwich loaves baked in bread tins. This time I decided to push the hydration of a free-standing bread. The method for...
Tangzhong is a roux made of flour and liquid. Part of the total flour of a bread recipe is cooked with the liquid until it becomes thick. The cooking process gelatinizes the starch in the flour and makes it swell up and absorb much of the liquid be it water, milk, or...
Blondie is a white chocolate version of a chocolate brownie. But it’s not as simple as swapping dark chocolate for white chocolate. The problem with white chocolate is that it’s crazy sweet and not very pleasant by itself. Some adjustments need to be made to change...
One of my very early videos was for a naan recipe. It’s time to redo and improve it. To go along with the delicious delicate naan, we’ll also make a rich and creamy chicken curry. You can adjust this recipe. Make it vegetarian or even vegan. To make it vegetarian swap...
Recently I published a video for little pretzel rolls which turned out to be quite a nice project and a well-received one too. One of my good friends in baking, Lan, turned that dough into a whole loaf of pretzel bread. That inspired me to make this video. Thinking...
