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Advanced baking

  1. Classic French Baguette Recipe

    Classic French Baguette Recipe A crisp home-baked baguette, with all the character, complex flavour and crunch that you might otherwise have to travel to France to find, is a dream for many bakers. Of course, you can make baguettes with your local bread flour wherever you live, but the particular ... Read more...
  2. Traditional Panettone, made with commercial yeast

    Traditional Panettone, made with commercial yeast This version of panettone I’ve written for you here follows Massari’s now-classic methods, from his & Zoia’s landmark book on sweet dough making, Cresci: The Art of Leavened Dough , but uses commercial yeast as a base for the mother dough. Massai describes this sort of ... Read more...

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