Breads and buns explained
Shokupan recipe: a soft loaf at home
A shokupan recipe for a soft Japanese milk bread loaf in a tin, with a yudane paste, proofing cues, baking times and fixes for the usual problems.
Breads and buns explained
Plain explainers for the milk breads, brioche, scrolls and pastries behind a bakehouse counter, and how each one is made and eaten.
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Breads and buns explained
Brioche: the butter-rich French bread
Brioche is a French enriched bread made with butter and eggs for a rich, tender crumb. Learn how it is made, the main shapes and the best ways to eat it.
Breads and buns explained
Milk bread: what makes it soft and fluffy
Milk bread is an enriched dough of flour, milk, butter and sugar, often built on a cooked flour paste. See how it is made and how it differs from white bread.
Breads and buns explained
Shokupan: Japanese milk bread explained
Shokupan is Japanese milk bread with a soft, springy crumb and a thin crust. Learn how it is made, how to eat it and where Dua Bakehouse fits in.