Recipes and articles


Brioche is an enriched dough; in addition to the usual dough ingredients of flour, water, yeast, and salt, an enriched dough typically includes egg, sugar, and dairy. In the case of brioche, most of the water content of the dough is obtained from eggs and the dairy component is provided by a mountain of butter. The end result is a supremely tender bread with a deep golden, but still soft, crust and a rich buttery aroma and flavour. Continue reading Brioche

Good white bread

I make a lot of different sorts of bread, but this is one of the most versatile. It is a good white bread, with a little rye for texture and flavour, and is the recipe used for the tutorial videos. I put two similar recipes in the book – one for a straight dough and one for a sourdough. This version is essentially the same, but uses a yeasted preferment. Made only from flour, water, yeast, and salt, and allowed the time to ferment properly, this makes a good quality loaf. The dough is versatile, being suitable for baguettes and crusty rolls, as well as large loaves. Approximate cooking times are given but ovens can vary, so if an instant read thermometer is available, an internal temperature of around 98-99°C is suitable for these crusty loaves. Continue reading Good white bread