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Category: From Lucas
PFAS-Free Tin Coatings: My Article for Baking Europe
My piece for Baking Europe on PFAS-free coatings — and why the release agent that worked on your old tins may be quietly destroying your new ones.
Sourdough Kebab Breads, Fermented Overnight
Overnight fermented kebab breads built on a deliberately mild sourdough — because sometimes you want everything fermentation does, except the sour.
An Evening at Bakers’ Hall
An evening at Bakers' Hall with the Worshipful Company of Bakers — a guild first recorded in the twelfth century, and still going.
Why We Test Side by Side
Two identical mixers, one recipe, one variable. Why a proper side-by-side is the only way to know whether an ingredient works in your product.
Twelve Hours of Tennis for Nightingale House Hospice
A twelve-hour tennis day in aid of Nightingale House Hospice, over £1,000 raised so far — and a lot of sourdough, brioche buns and baguettes to keep it
Why I Wrote About Flour Temperature for British Baker
I've written an opinion piece for British Baker about a variable almost nobody is managing — and which quietly decides whether your bake is consistent.
A Fresh Fruit Flan for the Weekend
Chocolate sponge, patisserie custard, fresh fruit and a jelly glaze — and why that glaze is doing a job rather than just looking pretty.
A Classic German Chocolate Cream Cake
A classic German chocolate cream cake with every decoration piped by hand — and what fifteen years away from a technique teaches you about craft training.
Scrocchiarella for a Monday Lunch
Baking for the CBA Business Day, we stopped for lunch — Roman-style flatbread with 5% sweet malt, split and filled. And why it's a serious bakery product.
Sourdough Baguettes, Fermented Overnight
Traditional sourdough baguettes held at 5 degrees overnight — how a slow, cold ferment builds flavour, cleans up the score and fits a bakery's working day.
Lucas Fussnegger
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