Hi Lynn, it's really easy, you simply brush the rim with egg wash then attach the lid before baking. Result no soggy bottom!  Happy baking. Paul 

Hi Graeme, So glad you are enjoying baking. Fresh yeast can be stored in the fridge for up to 3 weeks. You can freeze it, but the results are not as good and you may need to increase the amount you use from frozen. I always use dried yeast, this stems from my time working abroad in hot climates. The fresh yeast would go off and I could always get reliable consistent results using dried instant yeast. But if you are using fresh you need 3 times the weight of the dried. So if the recipe says 7g of dried yeast you need 21g of fresh. Happy baking. Paul 

Hi Fred, thanks for your message. I am glad you like the recipe but I am not sure why the texture is like that. The flour and water paste is traditional, however, it needs to be piped very thinly. As an alternative you can use rolled marzipan cut into strips and placed over the buns. You must be very careful not to let the crosses burn as the high sugar content in the marzipan will brown much quicker than the flour and water paste. Best of luck and happy Easter! 

Thanks Paul 

Hi Nancy, Sorry that you are having problems with your bake. I suggest that you reduce the water by 10%. Different brands of flour absorb different amounts of water, so by reducing it by the final prove it should be more stable. Best of luck and happy baking! 

Thanks Paul 

Hi Emily, Well done on baking the ciabatta it can be tricky as it is a wet dough.  Don’t worry too much about the container its just to help give you the rectangular shape without having to handle the dough too much. Given the choice of container I would use the shorter but wider tub. Keep baking, it will get easier the more you practice. Happy baking and stay safe! Paul 

Hi Jayson, The bread culture in France is fantastic, they often buy their bread twice daily. I have spent time in Paris visiting some of the best bakeries and one of the secrets is the amount of time the dough is left to rise.  Some of the bakeries I visited gave the baguettes two lots of 24hr proving.  So the initial dough is left in the fridge for 24 hours, then it is shaped into baguettes and left in the fridge for another 24 hours before being baked. This long slow prove allows the flavour to develop. To achieve the irregular crumb structure it is the amount of water added to the dough, combined with the slow prove.  You can find my version of baguettes in my book the The Weekend Baker and in the bread section of this website. Happy baking and stay safe! Paul 

Hi Munazza, Thanks for getting in touch with such a great question. To help the profiteroles rise you need to take your time when making the chow pastry and beat it well at all stages. You can pop an oven tray in the bottom of the oven and as you put the profiteroles in the oven pour a jug of water into the hot oven tray. This will create steam and help them rise. Also make sure your oven is hot enough and bake for a little longer if they are not cooked in the centre. I hope that this helps you create perfect profiteroles. Happy baking and stay safe! Paul 

Hi Connie,

The three main causes of cakes sinking in the middle are as follows:

1 - the cake wasn't put straight in the oven as soon as the mixture was ready. 

2 - the door was opened too soon before the cake has set.

3 - there was too much raising agent in the cake causing it to rise and then collapse. 

Holes in the sponge can be caused by insufficient creaming of the sugar, butter and eggs. Or the oven being too high and too much raising agent being used. 

I hope that helps. Happy baking and stay safe! Paul 

Hi Mia, Thanks for your message and thanks for watching the show. I always weigh ingredients using digital scales. For me they are an essential piece of my kitchen kit. It's more accurate and helps create the perfect bake.  Happy baking and stay safe!

Hi Sue ,

When using dried active yeast it needs reactivating. For 500g of strong flour use 1tbsp of dried active yeast, 1 tsp sugar and 150ml warm water.  You need to dissolve the sugar in the water then add the yeast and stir well. Leave for 10-15 min then use with the additional water from the recipe.  Enjoy, happy baking and stay safe!

Hi Sarah,

If you are making a roulade as the base for the yule log it will crack a little as it is a flourless sponge. To minimise the cracking I always cover the roulade with a damp tea towel whilst it is cooking. Happy baking and Merry Christmas! Paul 

Hi Graeme, Fresh yeast can be stored in the fridge for 3 weeks. You can freeze it but the results are not as good and you may need to increase the amount you use from frozen.  If you using fresh yeast you need 3 times the weight of dried. So if the recipe says 7g dried yeast you need 21g of fresh yeast. Enjoy, happy baking and stay safe!

Hi, Yes this is possible, but it will effect the taste and structure of the loaf.  Salt has two functions, not only does it add flavour, but it also inhibits the growth of the yeast. This slows down the rising process allowing the gluten to strengthen and give the bread a better crumb and crust. You only use 1-2 tsp of salt per 500g of flour. Which is a very small amount once the loaf is baked and sliced. Enjoy, happy baking and stay safe!

Hi Annie, I am so glad you like the recipe and are enjoying baking during your holidays. Yes my recipe can easily be frozen. Simply bake as the recipe says and then once baked and cooled completely, simply wrap it in baking paper and a food bag and pop in the freezer. Enjoy & Happy Baking!

Hi Nancy, Sorry that you have been struggling with bread making. I would suggest that you reduce the amount of water you add by 10%.  I have found that different brands of flour absorb different amounts of water so by reducing it at the final prove it should be more stable. Best of luck & Happy Baking!

Hi Carol, I am so glad you that you tried the recipe and that you enjoyed the taste. To get a more open structure you need a wetter dough. Although this is harder to work with you will find that the structure will be more to your liking. Give it a go and fingers crossed you will see a difference. Happy Baking!