Posts by Tom Hambly

Pizza dough recipes usually make multiple balls of dough which you might want to use later. It can be a lengthy process to create good dough, so some short cuts are good to have on hand. Can you...

The proofing stage of bread is one of the most important as it will dictate the shape of your final baked bread. When you don't have a loaf tin or a proofing basket to hand, you might wonder what...

So you've let your dough rise - it's now full of pockets of gas and is much more relaxed. But where do we go from here if we need to shape and proof it before baking. Can you knead dough after it...

Kneading is often an integral part of making nice and fluffy bread. But over kneading can make your bread stiff, which is a concern for the amateur baker. It's very possible to over knead with an...

Learning a bit more about bakers percentages and dough formulas is an important step in making better pizza more consistently. Hydration is one of these percentages and this affects the pizza dough...

The amount of yeast you need is probably less than you think. Try reducing the yeast amount in your recipe so that you can control fermentation, and allow it to rest for longer to create a better...