It's ok to use cling film sometimes. Wherever you are in the world the conditions might mean that dough left out for a while under a cloth dries out on top, or un-avoidable draughts create a thick skin on your dough. Whatever the reason an air tight seal might help out. Here's my advice on using Cling Film properly and how to keep it to use over and over again.

Buttery brioche is a triumph. Because there is so much butter, it's a good idea to work it into the dough AFTER kneading, here's how I do it by hand with minimum mess.

A simple question with a not-so-simple answer. Fan or no Fan, Convection oven or Conventional oven? Hope this helps!

Thanks so much for your patience!

This is by far the most ambitious video I've made to date. This is your starting block to amazing sourdough at home, from here on in, and with the principles I've shared in the past, the world is your oyster! Links below for everything you need including the sourdough playlist if you need a refresher!

Your Single Most Powerful Bread Making Tool!