I love making ciabatta and if you search my channel, you will find several different recipes for it. This cold fermented version may just be the easiest one. I have never been one to just stick to a single recipe per type of bread. Some people love to perfect their...
Soya lecithin is a common ingredient in factory made bread. It is an emulsifier. An emulsifier stabilizes and helps combine two substances that would not mix otherwise. Most notably fat and water. In large bread productions the dough is made in a very different way...
Pita was one of the first breads I made on this channel, and I thought it was about time to revisit it. This time I have simplified it so much that I doubt it is even possible to make it any easier than this. If you can come up with a simpler method, then I would love...
Ascorbic acid (vitamin C) is essential for our well-being. But what role does it play in bread making? It is commonly used in large bread productions as an improver or dough conditioner. Using ascorbic acid can strengthen the gluten structure of bread dough enabling...
Fermenting bread dough in the fridge for a long time can add heaps of flavour to the final loaf. It is also super convenient because there is no need to look after the dough as it is rising. You can find a full video about the principles of cold bulk fermentation on...
