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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:

Paul, I have an interesting question for you,  I always wondered why only certain types of bread are cut before going in the oven. Bloomers and farmhouse loaves are always seem to be cut, but wholemeal and multisided bread remains unscored. Thanks Tracey

Paul says:

Hi Tracey, It is an interesting question. By scoring the bread it allows the loaf to expand and create aesthetically pleasing shapes or patterns. White bread is more robust so an be scored, whilst wholemeal is more delicate and will collapse if cut. Happy Baking!


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