Vietnamese Bánh Mì baguettes are all about the shaping. That long, tight cylinder is what sets you up for the thin, crackly crust and that light, airy interior everyone’s chasing. It’s a great example of how technique matters just as much as ingredients. Small adjustments in shaping, fermentation, and steam make a big difference here. If you want to try it yourself, here’s the recipe we baked from:👉 https://pantry.bakinggreatbread.com/recipes/vietnamese-banh-mi-baguette?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

Well, we have seen a steady flow of new members coming into the My Lovely Loaves skool community. I was hoping for 20 members within the first month or two, but we are already well beyond that and growing daily. As you will know I have begun making and uploading class videos, and I intend to try to get at least one new one per week for us to share. My apologies for all of the "ums and ahhs" in the videos. I find that I am much more self-conscious talking at a camera than to a live audience, but I expect that as I get into the flow of things that will settle. In the new year I am thinking of hosting a live Q&A where we can ask questions and share tips and ideas that we may have. I'll add a poll here to gauge everyone's interest. Anyway, once again welcome and keep an eye out for new videos and other developments as I get more familiar with the whole skool community thing. At this stage it seems to be a much more friendly platform than Facebook for this kind of thing. So everyone have a wonderful Christmas and New Year! I do intend to have a bit of a break from all this for a couple of weeks, but I don't think I will be stopping altogether. 😄

Over the time that I have been baking sourdough bread I must have made over 20 types of bread. Mostly sourdough, but also yeasted breads. Over the coming weeks I will be posting recipes for all members to view and download for free. And as I develop new classes, these will be added to the list. Some of these I will still offer classes for to help you see and learn the techniques and finer points of how to get the best results, but as a member here you will have complete access to the full library! Just visit the Classroom and you will see the Recipes "course". Like everything here, it is new and in the early stages of development, so be patient and visit often!

Just posted the final two videos in the Introduction to Sourdough Baking series in the Classroom, as well as two new recipes. All for free!

I am very excited to announce my first video streaming demonstration baking class! This first one will be all about English Muffins and Crumpets. I will take you through all the steps necessary to bake these delicious delights, and have everything prepared in advance to show you. Class notes and printed recipes will be available for download as well. So join me online on February 5th at 7:30 pm - 9:30pm Australian Central Standard Time (ACST). It is listed in the Classroom area of this site. Sorry about the confustion, but Skool processes all payments in USD. This is because it is an international platform. There are plans to allow for payment in local currencies, but that isn't available for now. Cost: USD $17 (AUD ~ $25.00 )