Pain D’epi is a type of baguette. What sets it apart is the scoring method. The process of preparation is identical to that of a baguette up until the scoring part. While a baguette is slashed a few times across the top with a razor blade, epis are cut into segments...
On our quest for ultimate softness, we have tried many ingredients and many methods. From simple ingredient additions to more complex scalding techniques, we have enhanced our breads and made them super soft. There is little left to explore because we have tried most...
Recently I published a video detailing the use of porridge in breadmaking. It is a great method for changing the texture and flavour and improving the keeping quality of bread. Pretty much any grain, pulse or seed can be used in the preparation of porridge for...
Buckwheat is my favourite carbohydrate to eat on a regular basis. It has a unique delicious flavour (especially the toasted kind) and a pleasant texture. It’s super easy to cook, it’s also gluten-free, and it has numerous health benefits. Growing up I was eating it...
There are several methods used for making bread softer, moister, and longer lasting which we have covered on this channel already. You can find videos about various dough improving ingredients such as fats, eggs, sugar, milk. Techniques like tangzhong and...
