Dough loves a humid environment to prove. Achieve great results by spraying lightly with water, then place in a warm location. You don't want the dough to dry out.

Dip your fingertips in a little oil before making indentations in the dough in step 6.

To make your own tandoori paste, please refer to the recipe on Cookidoo®.

This recipe is a favorite of Diamond Club Member, Vanessa Musi .

You can shape the dough into a single free-form loaf, just be sure to extend baking time by about 10 minutes.

This impressive French bread is named for its striking resemblance to a wheat stalk. While it looks complex, the unique pattern is made with scissors using a simple cutting technique. This is a great sharing bread for a dinner party. Alternatively, leave as a log shape and slice to serve.

Fry some red onion in a little olive oil and spread on top before baking. Use or omit cherry tomatoes as desired.

Cooked tortillas can be stored in the refrigerator for up to 3 days and reheated in a low oven (100°C) for approx. 5 minutes.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proved. The baguettes won’t rise as much in the oven but they will still taste good.

Making homemade bread will save you money on your weekly food bill. This easy pitta bread recipe is fun to make – just watch the breads puff up in the oven as they bake!

This dough will be quite wet which gives the characteristic soft crumb, so don't be tempted to add extra flour.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

To test if baguettes are ready to bake: gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proofed. The baguettes won’t rise as much in the oven but they will still taste good.

Using a poolish (pre-ferment) improves the keeping time of baked bread and creates greater complexities of flavour. Although pre-ferments have declined in popularity in recent years, due to the accessibility of store-bought yeast, they are still widely used in artisan bread recipes.

The recipe works well with only 15 minutes rising in step 5. If you wish, you can decrease the yeast amount and increase the rising time.

Once cooled, wrap tortillas in cling wrap and store in the refrigerator for up to one week.

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

This recipe is a favorite of Diamond Club Member, Vanessa Musi .

Serve focaccia with dips or with your choice of topping such as caramelised onion and goat's cheese or marinated red capsicum, fresh tomato and basil.

Originating in the Jewish communities of Poland, there are references to bagels dating back as far as the 17th century. A stiff dough, and boiling before baking, results in a dense, chewy interior and a shiny crust that is often sprinkled with poppy or sesame seeds.

These pita breads are a thinner style, traditionally used more like a wrap for souvlaki.

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

Adding baking soda to the water alkalizes it, which helps to produce a better crust.