A while back I published a recipe for a 100% hydration white flour sandwich bread which turned out to be quite popular and a few people asked me for a whole wheat version. So here it is. It is basically identical to the original recipe with one exception which is the...
Pain aux raisins is a custard and raisin filled pastry usually made with laminated leavened dough like the one used for croissants. It is sweet, moist, flaky, and incredibly delicious. Croissant dough is not easy to make by hand. But when we use the rough laminated...
While baking over the years I’ve tested various ingredients and their effects on bread dough. Most of those tests can be found in the Principles of Baking playlist on my channel. Some were my ideas, and some were suggested and requested by viewers. Usually, the...
It’s quite fun to make this type of dough with the grating frozen butter, folding, rolling, and chilling steps, so I thought why not make another video with it. This time we’ll not only laminate the dough with loads of butter, but we’ll also layer it with custard. The...
Scones with jam and clotted cream are a classic afternoon tea snack here in the UK. You can find them anywhere from your nan’s house to pubs, fancy restaurants, and 5-star hotels. A scone is a humble little pasty that is neither bread nor cake, but something in...
