Making your own bread is lovely, like REALLY lovely. Cleaning up can be a pain in the bum BUT don’t let it put you off making bread in the first place! In this video I'll show you how I clean up the mess, pain free...

Nuts, seeds, dried fruit, olives and sun dried tomatoes are all delicious in your bread BUT how do you get them inside? This is the technique I use for most fillings to make sure they are evenly distributed throughout the final loaf.

Why is my bread HEAVY? Like a BRICK? Why doesn't it RISE? These are questions I hear a lot, and the first thing I ask to get to the bottom of it is "Do you flour your surface when you knead?" This is by far the most common cause...

By the end of the kneading stage your dough could look COMPLETELY different to mine. It could be well worked and ready but still be sticky, bumpy, and messy but fully kneaded and here are a few reasons why that might be the case...

When is your bread dough fully kneaded? That's a tricky one and it does vary depending on your recipe and ingredients. Here are the five telltale signs we use on my courses to rest easy knowing that the hard work is done...