Ask the teachers

How long do I let my bread rise for a second time? Catherine Bates

I am baking the three – seed bread. How long do I have to let it rise for the 2nd time? It says until it is 1 1/2 times its size, but how long does this take?

Dear Catherine

This really depends on the room temp; everybody’s kitchen is different and that is why we are unable to give a time so the 1 1/2 times rule is there to give an idea. Another way to a bit more of an answer is to very gently prod in the tip of a little finger into the dough ,somewhere tucked away at the base of the loaf say; the little indentation should stay IN.

Sue Nixon, Teacher.

How can I stop my chocolate roulade cracking? – Charlotte Maxwell

I am trying to make a chocolate roulade with chocolate, sugar, whole egg, cocoa and cornflour. It is very difficult to handle and cracks on rolling. Can you please suggest anything to make it handle better?

Dear Charlotte

Our chocolate roulade recipe actually embraces the odd crack here or there as it makes an excellent Yule log during the festive season. However if you would like to reduce the cracking, then place a damp tea towel over it while cooling which should prevent the cake from drying out thus making it a neater roll.

Phil Elliot, Senior Teacher

How can I dampen down the flavour of onion in my soup? – Sue Brown

I am making Leiths tomato soup for a friend who asked me to bring the starter for a dinner party. For whatever reason, it is tasting very strongly of the onions (I think they did not roast properly). Is there a way I can dampen the flavour of the onion? 

Dear Sue

Unfortunately once a flavor has been added to any dish it is difficult to remove it. The only way to rescue it is to build up the other flavours in the dish. So if the tomato soup needs to taste more of tomatoes then you will need to add more tomatoes. Other ‘balancing ingredients’ you could use are cream or more stock. The easiest way to do it is to start again and use less onions.

Phil Elliot, Senior Teacher

Can I freeze a regal iced wedding cake? – Wendy Pattinson

I have a layer of a wedding cake that is NOT fruitcake. I want to marzipan and regal ice it and then freeze it. I want to defrost it the day before the wedding to add the wedding toppers so that the cake does not get stale.Is this possible as I have been told the icing will go sticky! but would it dry off again after a while?   

Dear Wendy,

You don’t mention what kind of cake it is, but I’d assume perhaps a classis vanilla sponge or carrot cake, as these tend to be the most popular choices. If so, they both freeze very well.

However, I’m afraid that the icing will go sticky if you freeze the cake fully embellished. The reason for this is that the ice crystals deposited in the various layers during the freezing process, will melt and alter the structure of the sugar crystals in the icing on defrosting. This results in a sticky and shiny finish that remains tacky and doesn’t actually dry off, as you might expect.

 Apart from the shiny appearance of the cake, you may find it hard to stabilize the toppers to that sticky layer.

Depending on the size and type of cake, it may take 2 days to defrost thoroughly; would that give you enough time to marzipan and ice it before the big day? I have done this with a 12 inch diameter carrot cake, and it remained fresh.

Cream cheese and chocolate ganache icings do freeze very well, so might be options for you if time is an issue and you want to try a more contemporary decoration. I find the traditional finish a hard one to beat though.

 I do hope this helps.  

With best wishes,

Max Clark, Senior Teacher and Buyer for Leiths

Can I freeze Ottolenghi’s pear and ameretto cake? – Andrea Kluman

I have tried to get on Yotam Ottolenghi course without luck, but I use his books. The problem I have is that I want to start baking i.e the pear and amaretto cake ,can I freeze it?

Hi Andrea,

It is fine for freezing for up to a month.
Defrost covered, overnight.
Refresh in a pre-heated oven at 180 degrees for 10 minutes, then allow to cool before eating.
This should breathe some life and freshness back into the cake.

Heli  Miles, Teacher at Leiths

Leiths chocolate brownies: What am I doing wrong? – Vanessa Merrill

 I don’t get sticky middle and crispy top, they taste good but they’re crumbly and a bit powdery, not sticky at all.

Dear Vanessa,

These problems could be occurring because you have overheated chocolate, under or over whisked the mixture, or over baked the brownies.

If this problem persists after checking the above notes, please get in contact again.

Maxine Clark,  Author, Teacher and Buyer at Leiths

Why is my fudge still soft? – Dr. Sue Brown

I made the fudge that is in both the Techniques and Cookery bibles. It has remained relatively soft, too soft to keep its shape well enough at room temperature. I can get it firmer by keeping it in the freezer, but what have I done wrong? Did I not beat it long enough after cooling? I beat it for 10 mins and it did look thick in the bowl- is it possible I should have gone longer?

Dear Sue,

The most likely cause was that the mix was not heated enough. The liquid needs to come up to 117C; this ensures that the correct amount of water evaporates out of the mix. It also ensures that the sugar reaches the soft ball stage. Sugar behaves very differently depending on what temperature it has been taken to, even after it has cooled down. It might be worth calibrating your sugar thermometer (by putting it in boiling water and checking it reads 100C).

Rupert Holden, Teacher at Leiths

Why won’t my dough rise? – Anne Watson

Hi! I’ve been making bread for a while and have no problem getting the dough to rise – but when I try to make things like fruit buns, croissants and English muffins my dough refuses to rise at all, even though I’m careful with liquid and proving temperatures, reactivation of dried yeast etc. I end up with thick, doughy lumps! What am I doing wrong? And do you have any courses coming up for would-be bakers? Thanks, Anne

Hi Anne,

There are a few possible reasons for this.

How much salt are you putting in? Too much salt will slow the dough right down… Is the milk scalded and cooled when added to the yeast? There is an enzyme in milk that affects the yeast growth.

Finally, enriched doughs will move much slower than simple ones as there is more to slow the yeast down and so it will need proving for almost double the time as a normal bread dough!

We have a two day bread workshop coming up in April, which we will be confirming on the site very soon.

Hope this helps.

Hélène Robinson-Moltke, Senior Teacher at Leiths

Where do I buy squid ink? – Sue Waton

I recently attended the Summer Dinner Party day course and made fantastic squid ink tagliatelle. I have now bought a pasta machine and am happily creating my own pasta but here in West Sussex I cannot find anywhere that sells squid ink. Do you know of any local suppliers or anywhere I can buy it online? (the only supplier Google can find is in the USA)

Dear Sue,

I am glad you enjoyed the course and that you’re already using your new skills at home.

Fishmongers usually keep jars and sachets of squid ink, but, finding a good “wet” fishmonger these days, isn’t particularly easy!

However,  it can be bought on-line from Rick Stein’s specialist Ingredients department. Easier still, just give them a call, and they will process your order over the telephone. Here’s the details you will need:

4g Sachet squid ink (£1.00) Product code: 8424596250045

Telephone number: 01841 533 250

Using this product will give you some “street cred” too, as I am sure that when they know the source of your ingredients, it will impress your friends no end!

Good luck with your next batch of pasta.

Maxine Clark,  Author, Teacher and Buyer at Leiths

How do I remove zest from a grater? – Judy Volquardsen

How do I remove remains of grated stuff from course fine grate side of a box or upright grater. A teacher told me but I have forgotten the technique! Judy Volquardsen.

Zesting a piece of citrus fruit is a real pain, as you well know! We find the best solution is to cover the fine gauge of the grater with a piece of cling film. Pull it nice and tight over the holes, and grate your lemon/citrus fruit over the top of it.

The zest will be caught on the cling film, and none of it will get stuck in the grater.

The zest of any type of citrus fruit is a very fine layer indeed, so the rubbing action should be very light, and the piece of fruit should be turned constantly to prevent too much friction in one place. If done correctly, you won’t make any holes in the cling film, but, if the action is too vigorous, it will tear.

I hope this helps and is the technique you had in mind.

Maxine Clark,  Author, Teacher and Buyer at Leiths