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... 
by The Epsom Bakehouse | Jun 2, 2019
Baking your own bread can seem like a long process that you don’t have time for. Recipes that call for a two hour wait here, or an hour there, and that’s before you bake and cool your finished bread. Finding the time to fit in bread baking around a busy... 
by The Epsom Bakehouse | Apr 6, 2019
This was a great question asked in my free group for home bread bakers, Bake bread at home. How can you stop your home baked loaf being dry and crumbly? I recorded this video for the group, and share it with you here. Watch for my three top tips to make sure you bake... 
by The Epsom Bakehouse | Mar 13, 2018
Yeast is the micro-organism that produces gas and rises your dough, creating the fresh, crusty breads we know and love. Yeast can be found as fresh, dried, active or in sourdough starters – so what type of yeast should you bake your bread with? What types of yeast are...