I’ve been remaking a bunch of my old recipes to fit my new methods. Recently, I posted an updated version of my tangzhong sandwich loaf. Then I was going through a list of my old videos and came across the pull-apart hot dog buns which also were made with tangzhong....
I know the channel is heavy on enriched dough recipes full of eggs, butter, fats, and plenty of recipes with special methods like scalding, soaking, and porridge. So, I decided to step back a bit and make a basic lean dough for once. Great breads can be made with...
Fougasse is like focaccia, but with a nice and deliberate leaf shaped design. Its origins are in France, and we have made three of these beautiful breads on this channel already. But that was back in the day before I stopped kneading and started cold fermenting. So,...
There are at least four more bagel videos on my channel and all of them are slightly different from each other. I’m never totally happy with anything I bake and that is what keeps me at it. Adjusting ingredients and methods is the whole point of breadmaking. Saying...
Here in the UK 50/50 sandwich bread is a common sight in supermarkets. And it is quite popular among people who don’t yet know how to make bread at home. It’s made with a mix of white and whole wheat flours, and it’s supposed to give you the best of both worlds –...
