Kouign-amann is a flaky buttery caramelized treat. Made with laminated leavened bread dough it is like a crispy caramel croissant. This may be one of the richest bakes on my channel. Some of the percentages are quite impressive here with 83% butter, 50% sugar, and 70%...
Scalding is a great technique for making bread extra soft and making it stay softer for longer. A portion of flour is mixed with boiling water which gelatinizes the starch in the flour. Adding scalded flour to the final dough gives it an extra soft texture. It also...
It was going to be a cold weekend and I wanted something soft, bouncy, cheesy to warm up my belly. This pizza pie is exactly what the doctor ordered. A light open-crumbed dough filled with caramelized onions and mozzarella, and topped with some more cheese for good...
For those unfamiliar with these two cakes adding vegetables into sweet baked goods may sound strange. But zucchini and carrot cakes are among the best types of cake ever created in my opinion. The fresh vegetables provide a ton of moisture making the cakes juicy and...
This is not the first 100% hydration recipe on the channel. Previously, we made ciabatta style breads with this hydration, but those were rather flat. Someone asked me in the comments section of one of those videos if it was possible to make a sandwich bread which...
