Recipe development & improvement
Perfect your dough, master the flavours. Whether it's texture, taste or consistency, we'll get your recipe to bakery quality.
Welcome from YouTube 👋
Bake like a pro, with me by your side
You've watched the video. Now let's get you the results. In a private online session we work on your dough, your recipes and your bakery until you get real bakery taste and texture, wherever you are in the world.
- Online sessions, worldwide
- For home bakers & bakery owners
- Arabic or English
These sessions are for you if you're…
A home baker
You love baking and want consistent, bakery-quality results in your own kitchen.
A bakery owner
You want better recipes, more consistent production, faster workflow and less waste.
Planning to open a bakery or pizzeria
You need a clear plan for equipment, ingredients and workflow before you start.
An expat missing home
You want authentic breads and pastries using the ingredients available where you live now.
What we work on together
Services
Troubleshooting & skill building
Dough not rising? Pita not puffing? Dough tearing? We diagnose the problem and fix it step by step.
Bakery startup consulting
Turn your passion into a thriving bakery or pizzeria: equipment, ingredient sourcing, menu design and workflow.
Middle Eastern baking abroad
Recreate the taste of home. We adapt techniques and recipes to the flour and ingredients in your country.
Quick fixes
Common dough and pizza problems, and how to fix them
These are the questions I get most from viewers. If your problem isn't here, book a session and we'll fix it together, on your own dough.
Why isn't my dough rising?
First make sure your yeast is still active, and don't pour salt directly on it. Use cold water, around 12°C, so the yeast doesn't activate while you knead; hot water can kill it. The best rising temperature is about 18°C. The rise is slower but the flavour is better, so give the dough time. If your kitchen is warmer than that, let it rise in the fridge.
Watch the videoWhy doesn't my pita bread puff up?
Most often the oven isn't hot enough. Preheat at maximum temperature with a baking stone or pizza steel inside for at least 30 minutes, and bake directly on it. Roll the dough to an even thickness of about half a centimetre, keep it covered so the surface doesn't dry out, and don't pierce or tear it before baking.
Why do my manakish come out dry or hard?
Usually from baking too long at too low a temperature, a dough that's short on water, or too much flour while rolling. Bake hot and fast, 4 to 5 minutes at most, add a little oil to the dough, and cover the manakish with a cloth as soon as they come out of the oven.
Watch the videoWhy does my dough tear when I stretch it?
The gluten isn't developed yet, or the dough hasn't rested. Knead until it's smooth and elastic, divide it into balls, and let them rest covered for 20 to 30 minutes before rolling. If it still tears, switch to a bread flour with more protein.
Watch the videoI forgot my dough and it over-proofed. What now?
If it smells very sour and collapses when you touch it, it has over-proofed. Press out the air, reshape it into balls, let it rest briefly, then bake. Next time, put it in the fridge: a cold rise of one to three days gives a much better flavour.
Watch the videoWhy do my fatayer open in the oven?
The edges weren't sealed properly. Squeeze the filling well, especially spinach, keep the edges free of oil and filling, and pinch them firmly shut. Also avoid rolling the dough too thin at the edges.
Watch the videoHow do I get bakery results in a home oven?
Heat is the key. Preheat at the highest setting for 30 to 45 minutes with a baking stone or pizza steel inside, and bake directly on it. If the top is still pale, switch on the top grill for the last minute.
Watch the videoWhich flour should I use abroad?
Look for bread flour with 11 to 12.5% protein; it's the closest to the flour our bakeries use. If you can only find all-purpose flour, use slightly less water and knead a little longer. Every flour absorbs water differently, so adjust gradually.
Why is my pizza base soggy in the middle?
Usually the oven isn't hot enough, the sauce and toppings are too heavy and wet, or the dough is thick in the centre. Preheat at maximum with a baking stone or pizza steel and bake directly on it, use a thin layer of sauce, drain watery toppings like mushrooms and vegetables, and stretch the centre thinner than the edges.
Watch the videoWhy does my pizza dough shrink back when I stretch it?
The dough is cold or tight and hasn't rested. If it was in the fridge, take it out three to four hours before so it reaches room temperature. If it springs back, cover it, wait 15 minutes, then continue. Stretch with your fingers from the centre outwards and leave the rim untouched.
What should I know before opening a pizza shop?
Start with a small menu you do really well, a dough that's consistent every day, and an oven that matches your volume. Work out the cost of each pizza before setting prices, and lay out the kitchen so prep and baking stay fast during rush hours.
Watch the videoHow it works
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1
Book a time
Pick a slot that suits you and tell me briefly about your goal or problem.
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2
Meet online
A live video session where we review your recipe and method, and you can knead along with me step by step.
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3
Bake with confidence
You leave with a clear plan, a dialled-in recipe and practical tips to apply right away.
About me
I'm Bou Kareem
Entrepreneur · Baker · Professor
I've helped hundreds of bakers and bakery owners around the world perfect their recipes, troubleshoot dough issues and achieve professional bakery quality.
On my YouTube channel I share techniques step by step. In a private session, we focus on your dough, your kitchen and your business.
Subscribe on YouTubeFrom my YouTube channel
Most watched videos
See how I teach before you book. All videos are free on the channel, in Arabic (Lebanese dialect).
Play video
Avoid these mistakes when making manakish at home!
Play video
I forgot my dough for 3 days… you won't believe what happened!
Play video
Before you open a pizza business… watch this video
Play video
The secret of Baalbaki sfeeha! You won't believe this trick
Ready?
Book your private session
Pick a time that works for you. Sessions are online, and times are shown in your local time zone.
To book a session, message me on WhatsApp or by email and I'll get back to you as soon as possible.
Have a question before booking? Message me on WhatsApp
Frequently asked questions
How does a session work?
Over a video call (Zoom, Google Meet or WhatsApp). You'll receive the link after booking.
What language are sessions in?
Arabic or English, whichever you prefer.
What should I prepare?
Your current recipe, photos or a short video of the result or problem if you have them, and the type of flour you use. Have your ingredients ready if you'd like to bake together.
How much does a session cost?
It depends on the type of session, its length and what you need. Get in touch and I'll share the details before you confirm.
Do you consult for bakeries and businesses?
Yes, from opening a new bakery to improving the menu and production of an existing one. It can be a single session or ongoing support.