I recently posted a deep pan pizza recipe, which was quite popular, so I thought I’d make another version. This time we’re making a thinner pizza with a larger footprint. The hydration has been increased to 80% and the sauce is different. You can use my other sauce...
We have made this loaf before. It was extremely sticky and messy. It involved resting and plenty of kneading. The bread was great in the end and a lot of you enjoyed it, but it took quite an inelegant method to produce. The no-knead and cold fermentation methods are...
Pide is a Middle Eastern flatbread often filled with meat, cheese, and vegetables. People like to call it a Middle Eastern pizza or a Turkish pizza, but it is quite different from pizza. It is more like Georgian Khachapuri. The dough contains yogurt, egg, and olive...
We have made seeded spelt rolls before, but that was back when we were still kneading our bread dough. It’s time to convert this recipe too. Making life easier and baking more accessible. Spelt is said to be more easily digestible. The gluten in spelt is a lot weaker...
Baguette is arguably the most difficult bread to make. It takes perfect fermentation, perfect shaping, perfect scoring, and perfect baking to get a great result. I have made a few baguette videos already detailing all the steps and trying to give as much information...
