Bread and pastries

Hard rolls are often the result of poor second proofing. This step is often underestimated or even skipped. Below are some tips to ensure a good (second) rise:

Let the dough rise until it has doubled in size. This usually takes 45–60 minutes. Tip: cover the dough with a clean tea towel or plastic wrap. In a hurry? Tip: place the dough in a warm, draft-free spot like an oven preheated for 5 minutes to 30–40°C (85–105°F), or next to a pot of warm water.

Use the finger test to check if your dough is ready for the oven. Gently press a finger into the dough: does it bounce back quickly? Then let it rise a bit longer. Does it bounce back slowly and leave a slight dent? Then the dough is perfectly proofed and ready to bake!

Fresh yeast gives a subtle flavor and works quickly. It’s usually sold in blocks in the refrigerated section.
Tip: use three times more fresh yeast than dry yeast (for example, 30 grams of fresh yeast = 10 grams of dry yeast).

Dry yeast has a longer shelf life and is easier to use. Tip: dissolve it in warm water with a bit of sugar unless you’re using instant yeast — that can be added directly to the flour.

Freshly baked bread should cool completely before being stored. Warm bread releases moisture, which can make it soggy or limp.

• Paper bag: Ideal for keeping the crust crispy, but the bread dries out faster. Great if you’re eating it the same day.

• Plastic bag: Keeps bread soft and prevents it from drying out. Suitable for soft breads.

• Bread cloth/bag: A reusable cotton/linen (preferably linen) cloth or clean tea towel is an eco-friendly option that lets the bread breathe while protecting it. Our mothers and ancestors always did this — and it’s essential after baking Moroccan bread.

Right after your bread or rolls come out of the oven, cover them with a clean, dry tea towel. This traps the warmth and softens the crust. It works especially well for soft rolls like brioche, milk rolls, or Moroccan batbot. Let the bread cool under the towel for a deliciously soft texture! It’s a simple but effective trick to make your bread even better.

Slice the bread before freezing so you can thaw only what you need.
Use resealable plastic bags or freezer wrap to protect the bread from freezer burn (ice crystals and dry, grayish spots you sometimes see on frozen bread).
Bread will stay fresh in the freezer for 1–3 months without losing flavor.

Storing bread in the fridge might seem convenient, but it actually dries out faster. The cold temperature causes the starches in the bread to harden, which negatively affects the texture.