Calzone and Stromboli: Sealing, Venting and Avoiding a Soggy Middle
Calzones and stromboli stay crisp inside when the filling is dry and cool, the seam is sealed properly and a couple of…
7 min read
Category
Bread & Pizza Dough
Naan at Home Without a Tandoor
Soft, blistered naan comes from a yogurt-enriched dough cooked fast on a very hot cast iron pan, with a lid to trap…
7 min read
Converting Recipes for a Bread Machine
Fitting a hand-made bread recipe to a bread machine means matching its flour to the pan's capacity, using instant yeast and loading…
6 min read
Cast Iron Skillet Pizza
A cast iron skillet turns pizza dough into a thick, airy pan pizza with a crisp, almost fried base and caramelised cheese…
7 min read
Challah: Braiding and Baking an Egg-Rich Loaf
Challah's glossy braid depends on a firm, egg-rich dough, evenly weighed strands, a double coat of egg wash and a moderate oven…
7 min read
Soft Pretzels and the Baking Soda Bath
A short dip in a hot baking soda solution gives soft pretzels their deep brown, glossy crust and the faint, savoury bite…
7 min read
Pita Bread: Why It Puffs and How to Make Sure It Does
Pita puffs when fierce heat turns the water inside a thin, evenly rolled round into steam faster than the crust can set,…
6 min read
Homemade Bagels: Stiff Dough, Boiling and Baking
Chewy homemade bagels come from a firm, low-hydration dough, a short boil to set the crust and a hot oven working together.
6 min read
Less Yeast, Longer Rise: Adjusting Yeast for Your Schedule
Cutting the yeast stretches a one-hour rise into an afternoon or a night, with rough amounts, timings and tips for weighing very…
7 min read
Why Does My Pizza Dough Tear or Shrink Back?
Pizza dough that springs back has gluten that is too tight, while dough that rips is too weak or stretched unevenly, and…
7 min read