This cold fermented no-knead multi grain seeded pullman loaf is the culmination of some of the previous Principles of Baking videos. If you have been following the channel for a while you know how much I love cold bulk fermentation. And recently I showed that kneading...
Scalding is an old European breadmaking method which is performed by mixing part of the flour in a recipe with boiling water and then letting that mix sit for several hours before adding it to the final dough. It is also adopted and widely used in Asia where it is...
To me banana bread is cake. There is no gluten, and it contains far more butter, eggs, and sugar than any bread I’ve ever made. So, I call it banana cake not bread. Also, it is leavened with baking powder and not yeast. I’m not sure what the actual definition of bread...
Historically potatoes have been used in breadmaking out of necessity. Grain crop failures resulted in smaller yields and less available flour. To fight hunger bakers tried to develop breads including ingredients such as oats, barley, peas, and potatoes. Potatoes...
You already know how much I love my rough puff pastry. It’s crumbly and flaky and makes for the best wrapper for a delicious filling. And when it comes to Jamaican patties there are few that could be better. Spicy curried beef and veggies stuffed in a buttery pocket...
