Archive
The archive


I’ve been running Bake It Better for 5 years and have tried different styles of filming and recipe formats throughout this time. This archive houses all my older videos and recipes before I moved to a Two Tier recipe format in September 2023
Tier 2 Orange Blossom Paris Brest
Tier 2 Orange Blossom Paris Brest
Tier 1 Yuzu Petit Choux
Tier 1 Yuzu Petit Choux
Tier 3 Pistachio & Raspberry Cookies
Tier 3 Pistachio & Raspberry Cookies
Tier 2 Chocolate Peanut Butter Cookies
Tier 2 Chocolate Peanut Butter Cookies
Tier 1 Thick Milk Chocolate Chip Cookies
Tier 1 Thick Milk Chocolate Chip Cookies
Tier 3 French Baguette
Tier 3 French Baguette
Tier 2 Pain De Mie
Tier 2 Pain De Mie
Tier 1 Pain De Campagne
Tier 1 Pain De Campagne
Tier 3 Lemon Meringue Pie
Tier 3 Lemon Meringue Pie
Tier 2 Apple Crumble
Tier 2 Apple Crumble
Tier 2 Orange Blossom Paris Brest
Tier 2 Orange Blossom Paris Brest
Tier 1 Yuzu Petit Choux
Tier 1 Yuzu Petit Choux
Tier 3 Pistachio & Raspberry Cookies
Tier 3 Pistachio & Raspberry Cookies
Tier 2 Chocolate Peanut Butter Cookies
Tier 2 Chocolate Peanut Butter Cookies
Tier 1 Thick Milk Chocolate Chip Cookies
Tier 1 Thick Milk Chocolate Chip Cookies
Tier 3 French Baguette
Tier 3 French Baguette
Tier 2 Pain De Mie
Tier 2 Pain De Mie
Tier 1 Pain De Campagne
Tier 1 Pain De Campagne
Tier 3 Lemon Meringue Pie
Tier 3 Lemon Meringue Pie
Tier 2 Apple Crumble
Tier 2 Apple Crumble
Tier 1 Tiramisu
Tier 1 Tiramisu
Tier 3 Bi-Color Pain Au Chocolat
Tier 3 Bi-Color Pain Au Chocolat
Tier 2 Croissants
Tier 2 Croissants
Tier 1 Pain Au Chocolat
Tier 1 Pain Au Chocolat
Tier 3 Strawberry Shortcake
Tier 3 Strawberry Shortcake
Tier 2 Gourmet Brownie
Tier 2 Gourmet Brownie
Tier 1 Passion Fruit Slice
Tier 1 Passion Fruit Slice
Tier 3 Golden Gianduja Tart
Tier 3 Golden Gianduja Tart
Tier 2 Chocolate Hazelnut Tart
Tier 2 Chocolate Hazelnut Tart
Tier 1 Strawberry Meringue Tart
Tier 1 Strawberry Meringue Tart
Tier 3 Summer Fruits Cheesecake
Tier 3 Summer Fruits Cheesecake
Tier 2 Chocolate Orange Cheesecake
Tier 2 Chocolate Orange Cheesecake
Tier 1 Oreo & Vanilla Cheesecake
Tier 1 Oreo & Vanilla Cheesecake
Tier 3 Chocolate Mousse Gateaux
Tier 3 Chocolate Mousse Gateaux
Tier 2 Black Forest Gateaux
Tier 2 Black Forest Gateaux
Tier 1 Sacher Torte
Tier 1 Sacher Torte
Tier 3 Pistachio Cake
Tier 3 Pistachio Cake
Tier 2 Almond & Orange Cake
Tier 2 Almond & Orange Cake
Tier 1 Lemon Cake
Tier 1 Lemon Cake
Tier 3 Coffee Brioche
Tier 3 Coffee Brioche
Tier 2 Kanelbullar (Cinnamon Rolls)
Tier 2 Kanelbullar (Cinnamon Rolls)
Tier 1 Classic Donut
Tier 1 Classic Donut
Tier 3 Opera Cake
Tier 3 Opera Cake
Tier 2 Chocolate Praline Finger Cake
Tier 2 Chocolate Praline Finger Cake
Tier 1 Strawberry Roll Cake
Tier 1 Strawberry Roll Cake
Tier 3 Sourdough Country Loaf
Tier 3 Sourdough Country Loaf
Tier 2 Sourdough Focaccia
Tier 2 Sourdough Focaccia
Tier 1 Sourdough Starter
Tier 1 Sourdough Starter
Tier 3 Passionfruit Soufflé
Tier 3 Passionfruit Soufflé
Tier 2 Chocolate Moelleux
Tier 2 Chocolate Moelleux
Tier 1 Vanilla Panna Cotta
Tier 1 Vanilla Panna Cotta
Tier 3 Strawberry Popsicle
Tier 3 Strawberry Popsicle
Tier 2 Vanilla Bean Ice Cream
Tier 2 Vanilla Bean Ice Cream
Tier 1 Chocolate Parfait
Tier 1 Chocolate Parfait
Tier 3 Brioche Feuilletée
Tier 3 Brioche Feuilletée
Tier 2 Vanilla & Blueberry Danish
Tier 2 Vanilla & Blueberry Danish
Tier 1 Puff Pastry
Tier 1 Puff Pastry
Welcome to Bake it Better



This month: Seeded Bloomers
It’s been a while since we’ve dived into the world of bread, so I thought this month we could tackle two new bread recipes. These are two of my favourite loaves that get baked in my house. You can’t beat having freshly baked bread at home, and these versatile recipes are great for toast, eggs in the morning or sandwiches.
I always seem to eat an entire loaf in about 2 days, so it might be sensible to double the recipes and store some in the freezer!
Tier 1
This dough is relatively low hydration so simple to work with – by hand or in your mixer. The great technique here is lightly soaking the dough and then coating it in sesame seeds. It is a technique I use to get perfect coverage of seeds over the loaf, rather than spilling seeds everywhere! This is a slightly softer loaf than Tier 2 so great for sandwiches. Feel free to swap out sesame seeds for poppy seeds too.
Tier 2
In this class we are looking at the importance of soaking seeds in dough. Seeds suck up a lot of moisture so it’s important to pre-soak them before they go into the dough to ensure they don’t draw out moisture from the bread itself, making it dry. The final loaf is proofed in a banneton basket, and then baked in a cast iron dutch oven which gives a really rustic, bakery style finish. This bread is heartier and is great for toast and eggs!
If you have any questions, please email me or ask them on the private Facebook group. As always, I’d love to see your creations!
Matt x


Don’t forget to join our online community, to share your creations, and ask any questions to Matt directly.
Previous months
Want more recipes?
Member page

Thank you for signing up to Bake it Better with Matt Adlard!
I’m excited for you to start your baking journey.
All the best
Matt x