Top tips from one of London’s best bakers, the perfect sandwich loaf and how to fill it.
Really enjoyed this newsletter, although I have been baking all of our bread since returning to England after living in France (where there is a decent boulanger on every street corner) there is always something new to learn. Pan crystal will be my next experiment although I was planning on 100% hydration rather than Kush’s 110! Have tried Japanese shokupan but found the results too sweet, using the same technique with less sugar did not give the same amazing texture. Still experimenting to perfect that.
This was my first Sorted newsletter so very much looking forward to future editions. Have been watching the videos for some years.