Why Cover Bread Dough as It Ferments? The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its...
As promised here is a soft version of my cold fermented whole grain breakfast roll recipe. This one is made with a scald which gives the rolls a particularly nice and springy crumb. Scald and yudane are pretty much the same thing. A portion of the total flour of a...
Rum baba is a dessert of rum syrup soaked bread/cake often served with whipped cream and berries. There are many recipes out there and this is by no means an authentic one, but it stays true to the principle – an enriched bread soaked in sweet syrup. It is rich,...
This is a great last-minute option for a festive bake. It is extremely simple, requires almost no preparation, and you don’t have to look after it either because it ferments in the fridge while you get on with your day. The result is a delicious and arguably beautiful...
This bread has all the great Christmas bake characteristics. It is extremely light and fluffy; it is flavoured with citrus and decorated with sugar. And it has a nutty filling inside it. And when I say it is light and fluffy, I mean it is one of the lightest and...
