Cold Fermented Dough

I love a little loaf with a nice ear, and I have published a few recipes for such breads already. The beauty of breadmaking is the infinite...

French bread sounds like an American invention. It’s basically baguette dough turned into a batard. Of course, baguettes are usually made with a...

There is no shortage of focaccia recipes on my channel. But I do like to update my old videos to fit my baking style as it changes over time. This...

I’ve been playing around with adding unusual grains, seeds, and dried fruits to my breads lately. This pistachio, goji berry, and poppy seed loaf is...

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...

 Buckwheat is my favourite carbohydrate to eat on a regular basis. It has a unique delicious flavour (especially the toasted kind) and a pleasant...

This recipe is a modified version of one of the recipes I demonstrated in my recent baking schedule video. There I showed two example recipes to...

Making high hydration bread does not need to be difficult. We’ve done a couple 100% hydration breads in the past few months although they were...

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...

There are several methods and ingredients that can be used for making bread softer and lighter. Eggs, fats, dairy products, the scalding method,...

It was going to be a cold weekend and I wanted something soft, bouncy, cheesy to warm up my belly. This pizza pie is exactly what the doctor...

I’ve previously made a video about the use of various dairy products in breadmaking like milk, yogurt, sour cream, and buttermilk. Milk being the...

Right after making the previous cheese and bread video I was looking for other projects of that sort. Cheese can be quite easy to make at home and...

I’m not much of a cheese eater. My favourite dairy product is actually cottage cheese. Growing up back home cheese was never a big part of my diet...

Halloween’s coming up, so I though it’s a perfect time to use the activated charcoal I had in the cupboard leftover from previous projects like the...

I recently posted a deep pan pizza recipe, which was quite popular, so I thought I’d make another version. This time we’re making a thinner pizza...

Baguette is arguably the most difficult bread to make. It takes perfect fermentation, perfect shaping, perfect scoring, and perfect baking to get a...

The no-knead method is here to stay, and I will keep using it as long as the breads keep turning out the way I want them to. Here is another fine...

Kneading bread dough seems like a waste of time and energy and I’m on a mission to make as many different breads using the no-knead method as...

I’ve been having a great time re-making some of my old recipes. The no-knead and cold fermentation methods have completely changed my breadmaking...

My cold proofed breakfast muffin recipe was quite popular, and I really enjoyed making it. It’s a great breakfast snack. Because of the popularity I...

I’ve made a couple of versions of this bread over the years. Starting with the deli rye loaf. And later with the deli rye rolls. Both are great...

The Belarusian rye bread I posted many moons ago was one of my favourite recipes ever. I grew up eating this kind of bread and if I had to choose...

English muffins are a classic breakfast item. But making them in the morning can take quite some time and effort. The cold proofing method solves...

This is the third time that I make a 100% hydration bread, but this is the first time I use the cold proofing method for it. The main advantage of...

Cold proofing is really growing on me. It is the perfect method for breakfast bakes because all the work is done the previous evening and the only...

Farmer’s bread can refer to many different breads and the definition seems to be quite fluid. It can be made with varying proportions of flour and...

You know I love cold fermentation. Usually, I stick with cold bulk fermentation and then finish the final proof at room temperature the next day....

This cold fermented no-knead multi grain seeded pullman loaf is the culmination of some of the previous Principles of Baking videos. If you have...

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...