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Paul simply loves giving advice to help you perform better in the kitchen.

Question of the week

This weeks question comes from Tracey Harris 

Tracey asks:

Hi Paul, I have an interesting question for you. I have always wondered why only certain types of bread are cut before going in the oven, because bloomers and farmhouse loaves are always cut, but wholemeal and multi-seed bread remains unsecured. Thanks Tracey 

Paul says:

Hi Tracey, yes a great question.  By scoring bread it allows a loaf to expand and create aesthetically pleasing shapes or patterns. White bread is more robust so can be easily scored, however, wholemeal tends to be more delicate and will often collapse when cut. Happy baking, Paul!

 

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