These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.
Gluten is much talked about but often poorly understood. This tutorial explains precisely what it is and what it does, both to bread and the human body.
Understanding fundamentals like this is often the key to improving your results across an entire area of cooking. It’s also pretty fascinating stuff.
You may never look at white bread the same way again.
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Don’t be fooled by the fancy name. A rich and mouth-watering loaf of focaccia is actually pretty easy to make at home, and works beautifully with a range of toppings. The fluffy texture also makes is great for sandwiches!
500g strong white bread flour
2 tsp salt
2 sachets dried easy blend yeast
2 tbsp oil
400ml cold water
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Making your own bread is a rewarding experience. You will also end up with a healthier loaf as you know exactly what has gone into your dough.
500g strong white flour, plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water
For the egg wash:
1 egg
Large pinch of salt
Sesame seeds
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There’s nothing quite like homemade bread, and this technique for enriched dough will give you more flavour, longer shelf life and a more interesting loaf than basic bread dough.
50ml full fat milk
250 water
30g demerara dark sugar (you can use pretty much any sugar, just not Muscavado)
600 flour
60g unsalted butter
1.5 tsp salt
2 tsp yeast
2 eggs
Glaze:
1 egg
Small pinch of salt
1 tablespoon of sesame seeds
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Rye bread is terrific stuff. This tutorial explains how it differs from wheat, its gluten-mimicking pentosans and a simple technique for making a delicious loaf, addressing some basic misconceptions along the way.
There are many types of rye bread out there, each with their own uses and advantages. But because 100% rye bread is generally associated with heavy, dense loaves (like the one in this tutorial), many people are unaware of the versatility and benefits when it comes to baking with this classic grain.
500g rye flour
350ml water
2 tablespoons of cooled espresso coffee
10g salt
10g easy bake yeast
1 tablespoon of honey
100g cooked spelt. cooled
50g rye flakes
25g poppy seeds (plus extra for topping)
25g pumpkin seeds
25g sunflower seeds
2 teaspoons caraway seeds
1 egg, beaten (to glaze)
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This technique should be in every cook’s repertoire. Amazingly simple, and the ideal foundation in baking. No kneading or rising – just mix and bake.
170g self-raising flour
170g white spelt flour
1/2 teaspoon salt
290ml milk
1 tablespoon white wine or cider vinegar
1/2 teaspoon baking soda
1 tablespoon dried dill
1 beetroot, grated
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With this tutorial we’re crossing the Atlantic to take a look at the cuisine of the American Deep South. The recipe is super simple, delicious and and versatile! Try adding cheese, chilli, even bacon or herbs for extra flavour kick! The video will also include the addition of serving with fried chicken and coleslaw.
200g coarse polenta
70g plain flour
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon of smoked paprika
2 eggs
220ml milk
300g creamed corn
120g corn kernels, drained
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