I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
I'm looking to make a start in the world of baking bread, and have a quick question: Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked ...
I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and ...