Tent Ready
A hobbyist pizzaiolo training to be Bake Off tent ready.
I’ve never worked in a kitchen or been to culinary school. I cook on instinct and make most of it up as I go, which works great for pizza and not so great for cake. So I went through every challenge from 16 series of The Great British Bake Off (the tent is where it’s filmed) to figure out what it actually tests, and now I’m training for it one bake a week. My wife Jana is the judge, and she’s tough. Still waiting to find out what her version of a handshake is.
Latest from the blog
Read it from the startBread · October 13, 2026
Hawaiian Sweet Rolls
Soft, fluffy, lightly sweet pull-apart rolls made with pineapple juice, like the ones in the orange bag, made from scratch.
Pastry · October 13, 2026
Tartine Morning Buns
Tartine Bakery’s morning buns: croissant dough rolled up with orange zest, cinnamon and two sugars, baked in muffin tins until the bottoms caramelize.
Bread · October 13, 2026
Tartine-Style Baguettes (Levain and Poolish)
The Tartine Bread baguettes scaled down by a home baker: two preferments, a levain and a poolish, and no extra yeast in the dough.
Bread · October 13, 2026
Sourdough Baguettes
Crisp, light sourdough baguettes in an afternoon: the starter brings flavor, and a little added yeast does the rising.
Bread · October 13, 2026
Tartine Country Bread
Chad Robertson’s famous country loaf: naturally leavened, no commercial yeast, a warm bulk rise with folds and a Dutch oven bake.
Pastry · October 13, 2026
Baker’s Croissants
King Arthur’s classic croissants: a butter block folded into yeasted dough four times, for 24 flaky croissants, plain or filled.