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Baking school

Home baking
even bread is not a science

Baking Basics

You will discover that baking homemade bread requires the right flour, temperature, and time. You will learn the baking basics and gain greater confidence in your baking.

Baking tips

I will teach you how to start a sourdough starter and how it differs from leaven, how to work with dough, what to do when the dough doesn't rise, and why your choice of flour matters.

Even your family will notice the difference

Each article will bring you closer to homemade bread that tastes like it's straight from an artisanal bakery. You will discover how to bake better sweet treats for Sunday.

Advanced techniques

You will discover how to take your home baking—from bread to sweet treats—to the next level and learn the professional secrets that could even help you earn a side income from your baking.

Sladké

When to bake Mazanec? Planning vs. Tradition

Do you have Holy Saturday marked in your calendar as "D-Day," or do you bake whenever you find a moment of peace? Tradition has clear rules and speaks of the mysterious "svěcenec" (consecrated bread), but modern baking practice and taste buds don't have to strictly follow them. Read when is the best time to start the dough so the loaf is still like a cloud on Sunday, and why it’s actually a huge shame that we bake this fluffy brioche only once a year.

Velikonoční mazanec s hladkým povrchem a naříznutým křížkem na pečicím papíru

Mar 21, 2026

Postupy / Sladké / Těsta / Tipy a triky

Why does Mazanec crack? 8 mistakes you might encounter

Has it happened to you too? The Mazanec looked perfect before baking, but in the oven, it split open like a grumpy face. The reason isn't just poor proofing. Read why Mazanec cracks due to cold ingredients, "seams" in the dough, or over-tightening. I’ve gathered all the advice that actually works for you, so this year you only pull fluffy and beautiful loaves out of the oven.

Zlatavě propečený mazanec s mandlovými plátky na chladicí mřížce vedle kuchyňského teploměru

Mar 21, 2026

Postupy / Recepty / Sladké / Těsta / Tipy a triky

How long to bake Mazanec (Czech Easter Bread)? Tips and tricks

The Mazanec - typical Czech Easter Bread - smells throughout the whole apartment, the crust is beautifully gol...

Jak se dělají koblihy? Kromě teploty oleje pro vás máme ještě další tipy

Feb 6, 2026

Sladké / Těsta / Tipy a triky

How to make doughnuts

Greasy or tough doughnuts? Often, it's not due to a lack of skill, but simply a lack of understanding of the basic principles. In this edition of Baking School, I'll explain why a temperature of 170°C is the threshold for success, why ordinary flour sometimes isn't enough, and what role proper dough hydration plays. Come and learn to fry with confidence.