The Dough Shed

14/09/2026

If you only buy one piece of kit this year, make it this.

I’ve tried a few bannetons over the years. This one’s the keeper — sugarcane pulp and bamboo instead of traditional cane, so it’s lighter, doesn’t cling onto old flour, built to be used loaf after loaf.

It holds your dough’s shape while it proofs, gives you that rustic ringed crust, and — for those of you wondering… no, you don’t bake in it 😆 It’s a proofing basket, not a baking dish. Shape, proof, tip your dough out, score then pop it in the oven (the dough that is… not your banneton).

No soap, no dishwasher. Just let it dry and brush the flour out. Treat it right and it’ll outlast most of your kitchen gear.

And using the same one every bake means your shaping actually gets consistent, instead of a different-looking loaf every week.

Boule or batard (in non bakers terms, round or oval 😉). 👉 Available at thedoughshed.nz.
Pack of two, $74.99. Single, $42.99.

Grab any B&T product and my Sourdough Made Simple ebook is free! Just pop it in your cart too and it’ll come off at checkout.

Boule or batard — which one’s your go-to?

11/09/2026

Let’s bake.

This is my new favourite way to bake sourdough. The bread steel heats up with the oven, then this lightweight baking shell from Brød & Taylor simply sits over the top of your dough while it bakes — steam trapped, no faffing with roasting trays or ice cubes.

Both available on my website now. Add my eBook to your cart alongside any B&T purchase and get my full guide — including how to use the B&T range — free.

🔗 link in bio 👉 thedoughshed.nz.

16/08/2026

Seedy loaf Sunday bake - linseed, sunflower, sesame and a little lemon zest mixed with purely High Grade White Flour from Minchins Milling- stone ground flour 🌾 because I love to know where my grain comes from and support the NZ Grown Grains community.

My favourite Sourdough home bake method uses the Brod & Taylor Bread Steel and Baking Shell (both available on my website), but when I don’t have those on hand, using a Dutch oven (cast iron pot with lid) is my go to.

This is one of the THREE bake methods I teach in my downloadable guide 👉 Sourdough Made Simple: Bake Bakery-Style Bread at Home. Available at thedoughshed.nz. Link in bio 🔗

29/07/2026

01/07/2026

Another round (boule) home baked beauty using the bread equipment range from Brød & Taylor 👌

Using 💯 High Grade white flour by Minchins Milling. Handmade by me.

Minchins Milling- stone ground flour 🌾 NZ Grown Grains

07/05/2026

If I had a dollar for every starter question I got asked at my workshops, I’d have a lot of dollars. 😆

It’s the part of sourdough that trips people up the most - and honestly, it doesn’t need to be that complicated. So I’ve written it all down in one place so I don’t have to keep repeating myself. (Kidding. Mostly 😏)

My free Sourdough Starter Guide covers everything you need to know: getting one going, feeding it, knowing when it’s ready, and what to do when it’s been sitting in the fridge so long you’re a little scared to open it.

Free. Instant download. And I’m always around if you have questions.

Grab it at thedoughshed.nz (link in bio) — or tag someone who needs it 🍞

I also hope you like my song choice with this post 🤣