by The Epsom Bakehouse | Feb 6, 2021
Five secrets to baking a great brioche loaf (or other enriched bread) Rich, sweet, light and delicious. Brioche and other enriched breads are often a favourite to eat. You may have even tried baking your own at home. Such doughs can however turn into a dense loaf or... 
by The Epsom Bakehouse | Jul 5, 2020
You think you’ve found the perfect bread recipe. You have the flour, salt and yeast. You follow the steps of the recipe exactly as stated. Even leaving the dough in a warm environment for exactly one hour to rise, no more, no less. So why is it that you seem to... 
by The Epsom Bakehouse | Mar 1, 2020
Perhaps you always make a loaf with your dough but want to try rolls instead. Or maybe you’d like to try some different shapes for your weekly batch bake. Today I’ll be sharing three simple ways to shape dough for bread rolls. Bread rolls are great to... 
by The Epsom Bakehouse | Feb 27, 2020
Perhaps you’ve mastered your white flour sandwich loaf and are keen to start baking with other flours. Or did you try baking a wholemeal loaf only to find the result dense and quite flat? If so, watch the video below for my top three tips to help you bake a... 
by The Epsom Bakehouse | Feb 23, 2020
‘If I make a cake, I just pour the batter into the tin and bake it. So why can’t I do the same with bread dough? Why does that need shaping?’ This was a fantastic question from a student in a recent bread making class. Have you ever baked a loaf that...