Join us for a delicious journey into the chemistry behind some of the world’s most iconic festive breads. In this engaging hour-long Easter webinar special, we’re joined for a second time by Great British Bake-Off finalist Josh Smalley. Through interactive demonstrations and data-driven explanations, Josh reveals the scientific secrets that make beloved breads such as the British hot cross bun, the Dutch Paasstol, the German Rosinenbrot, and the Italian Pane di Pasqua, rise, shine and taste divine.

Live from his science kitchen at the University of Leicester, Josh delves into the role carbon dioxide plays during fermentation and looks at the importance of lactic acid on the flavour and texture of sourdough. He also discusses the importance of gluten on the texture and structure of bread and shows how the Maillard reaction is key to controlling the browning and caramelisation that make sweet Easter breads so irresistible.

Whether you’re a science enthusiast, home baker, or someone with a passion for all things scrumptious, this webinar – where CW’s very own digital content assistant Ada McVean puts your questions to Josh live at the end – provides both the knowledge and the recipes to enhance your festive baking.

Guest speaker

 

Portrait photograph of Josh Smalley

Josh Smalley

Josh Smalley is a postdoctoral research associate and science communicator in the School of Chemistry at the University of Leicester, UK. His research focuses on the synthesis and investigation of new peptidomimetic materials to mimic the native peptides found in the cells in our body. Josh was also a finalist in the 2023 Great British Bake-Off where he captivated audiences with his skilful techniques and mastery of flavours. Being equally accomplished in the laboratory and the kitchen, Josh founded the Science Kitchen at the University of Leicester, where he brings together the worlds of science and baking to deliver educational shows and videos to engage with the public and inspire the next generation of scientists.

Josh Smalley is a postdoctoral research associate and science communicator in the School of Chemistry at the University of Leicester. His research focuses on the synthesis and investigation of new peptidomimetic materials to mimic the native peptides found in the cells in our body. Josh was also a finalist in the 2023 Great British Bake-Off where he captivated audiences with his skilful techniques and mastery of flavours. Being equally accomplished in the laboratory and the kitchen, Josh founded the Science Kitchen at the University of Leicester, where he brings together the worlds of science and baking to deliver educational shows and videos to engage with the public and inspire the next generation of scientists.View full profile

More Josh Smalley

Topics