TIP: Melting Chocolate

Beginner bakers often overheat and burn chocolate, but there are two easy ways of melting it into a perfect, silky cream without using water bath (too much hassle and dishes for me). 01If you melt only chocolate, simply weigh the amount you need, break it into smaller pieces and place it in a pot. Set…

Read More

TIP: Rising Your Dough

To rise quickly and be light and fluffy after baking, your dough needs perfect temperature during resting time. Optimal fermentation range is between 27ºC and 40ºC. In summer, it works well to rise your dough in the sun. In winter, place it next to a radiator. To me, the most tricky is time in between…

Read More