Everybody SAYS that salt kills yeast. Even I say it in my classes but does it actually? Is it THAT important to keep them both separate? Let's find out...

THEORETICALLY the temperature of your surface will have an effect on your bread dough, but the effects are so minor that really, it's just another thing we don't really need to worry about.

Some doughs are super wet like this ciabatta dough, and some are even wetter! It would be almost impossible to knead these in the traditional way without getting in a real sticky mess, so here's the way I do it. No faff, no machine and most importantly no mess!

We've spoken about slashing bread dough with a razor before, but the finer detail is in the angle of the blade. A shallow angle is better for getting a nice ear and here's why.

This has been a long time coming, and thanks to all your requests here it is! The process of making sourdough bread is LONG, but that works to our advantage when were are trying to adapt the process to our busy schedules. Here’s a few things that will help you do just that.