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It’s been a while since I’ve made any type of cold proofed bread. You already know how much I love cold fermentation. There are two types of cold fermentation – cold bulk fermentation and cold proofing. Bulk fermentation is the initial part that happens after mixing the dough ingredients. Proofing is the final part that happens after shaping and before baking. Both have their advantages.

Cold bulk fermentation is a great option for when you’re busy on the day and only have time to mix the dough and throw it in the fridge. Cold proofing is best for when you’re busy on the following day and only have time for throwing the bread in the oven and baking it.
So, cold proofing is the best method for your breakfast bakes because all you need to do is wait for the bread to be baked before you can tuck into your freshly made breakfast treat. And these cheesy rolls are a real treat!

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It’s not our first time making pide. It’s such a great snack that it deserves a revisit. While I’ve kept the filling as per my original recipe, I have changed the dough significantly. Instead of using water, olive oil, and egg, I decided to swap all those ingredients with yogurt. It’s such a unique bread dough ingredient. The acidity in yogurt has a tightening effect on gluten which allows us to add unreasonably large amounts of it without making the dough too wet.

This recipe has 112% yogurt. If that was water, we’d be working with batter not dough. But with yogurt it feels more like a 60% hydration dough. I also decided to substitute some whole wheat flour to improve the flavour.

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It’s been a while since I’ve made a bread with a soaker. A soaker is a mix of seeds and/or grains that are soaked in hot or cold liquid in order to make them softer. There are a few good reasons for using soakers in breadmaking. Some grains simply must be soaked otherwise they will be inedible. Some nuts may be too chunky and hard to slice through if not soaked which may result in the bread tearing when cut. Dry seeds and grains will absorb water from the dough drying it out. Soaking them beforehand will prevent all of it.

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This dough is so versatile that I cannot keep myself from using it for more and more projects. Giant blueberry Danishes filled with cream cheese and custard are hard to beat when it comes to pastries. These bad boys are crispy, flaky, slightly sweetened, and full of fresh juicy berry goodness. You can swap the berries for other ones if you like.

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My good friend Lan suggested this bake to me. At first, I thought that I would not be able to pull it off, but it turned out pretty good in the end. A flaky puff pastry tree filled with cream cheese, jam, and lemon zest. It’s a wonderful buttery snack and it looks great too.

This recipe uses my regular rough puff pastry, so if you’re already familiar with it, then it’ll be effortless. But even if you’ve never made such a pastry, you’ll be able to do it. It’s super beginner friendly and simple.

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I’m not much of a cake lover. Although there are quite a number of cake and sweet bake recipes on my channel; they’re mostly made for you. I do enjoy sampling them, but I would not bake most of them specifically for myself. But if I had to choose my favourite cake – honey cake would be the one.

Honey cake is an Eastern European classic. It and its variations can be found in many countries in that part of the world. What I love about it is its simplicity. It has light flavour and texture. It is moist and not too sweet. And it takes only a few ingredients to create this delicious treat.

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I know the channel is heavy on enriched dough recipes full of eggs, butter, fats, and plenty of recipes with special methods like scalding, soaking, and porridge. So, I decided to step back a bit and make a basic lean dough for once. Great breads can be made with simple ingredients. Some even argue that it’s not bread if it is made up of anything but flour, water, salt, and yeast. For me it’s all good. I prefer breads made with various ingredients and methods. It’s what keeps it interesting for me. A lean dough is welcome occasionally though.

Both recipes in the video are made up of the same ingredients. The only difference is the slight variation in hydration and the amount of yeast. Either one can be cold fermented or fermented at room temperature.

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This leavened laminated pastry recipe has been working surprisingly well and it is quite versatile. First, we made kouign-amann then we made Danish pastry knots, and even pain aux raisins. It’s just as good as the regular unleavened rough puff pastry that I am so fond of. They both have different uses which can sometimes overlap, but not all pastries can be made with the unleavened version. If you are looking for something super light like croissant dough, then this is the one for you.

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We’ve made a few cheesecakes here already. One with Oreos and another one with Biscoff, and one more with cottage cheese. Recently I was making blondies, and I had some white chocolate left over, so I decided to make a burned white chocolate cheesecake.
Why burned? Well, it’s not really burned, it’s baked until just browned to deepen the flavour and get rid of some of the sickly sweetness. As a base for this cheesecake, I used spicy ginger biscuits which work well with the caramelized flavour of the filling. You can choose some other type of biscuit if you want to. To top the cheesecake, we’ll make a Greek yogurt frosting. The tartness of the yogurt cuts the richness of the cheesecake.

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These chocolate covered caramel biscuits involve a few interesting methods of preparation. Three separate recipes are combined to create these delicious little fingers. Starting with the light and crumbly biscuit, then the rich and slightly chewy caramel, and finally the shiny and snappy tempered chocolate.
Every one of them can be used in different applications. So, we’re not only practicing for a single result but we’re learning three skills which can be applied to many other recipes.

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