Recipes

Step-by-Step Method Day 1: Make and Rest the Dough 1. Activate the yeast In the bowl of a stand mixer fitted with a dough hook, combine the warm water and yeast. Let it stand for 5-10 minutes until it becomes foamy. This proves the yeast is active . 2. Mix the dough Add the sugar, salt, softened butter, whole egg, egg yolk, vanilla extract, and 2½ cups of flour to the bowl. Knead on low speed until a shaggy dough forms. If the dough is very sticky, add the remaining flour one tablespoon at a time. The dough should be soft and slightly tacky but pull away from the sides of the bowl. 3. First rise Transfer the dough to a lightly oiled bowl. Cover tightly with plastic wrap and place in a warm, draft-free spot to rise for about 2 hours, or until doubled in size . 4. Overnight refrigeration Gently press down on the dough to deflate it. Re-wrap it tightly in plastic wrap and refrigerate for at least 8 hours, or overnight. This slow rest is non-negotiable for achieving the right flavor and texture . Day 2: Shape, Fry, and Glaze 5. Shape the doughnuts On a generously floured surface, roll the chilled dough out to ½-inch thickness. Use a floured doughnut cutter (or two different-sized round cutters) to stamp out the shapes. Place them on a parchment-lined baking sheet. You can re-roll the scraps once to cut more doughnuts . 6. Second rise (proofing) Cover the shaped doughnuts with a clean kitchen towel and let them rise for about 1 hour. They should look noticeably puffy . 7. Heat the frying oil About 15 minutes before the proofing is done, melt the vegetable shortening in a large, heavy-bottomed pot or Dutch oven over medium heat. Use a thermometer to bring the temperature to exactly 365°F (185°C). Maintaining the correct temperature is crucial to prevent greasy doughnuts . 8. Fry the doughnuts Line a baking sheet with paper towels and place a wire rack on top. Working in batches of 2-3, carefully lower the doughnuts into the hot shortening. Fry for about 60 seconds per side, until puffed and golden brown. Use a slotted spoon or spider to transfer the fried doughnuts to the wire rack to drain and cool slightly . 9. Make the glaze While the doughnuts are still warm, whisk together the powdered sugar, water, and vanilla extract in a medium bowl until completely smooth . 10. Glaze the doughnuts Dip each warm doughnut into the glaze, turning to coat both sides. Return to the wire rack and allow the glaze to set for about 15 minutes before serving. The warm doughnuts help the glaze adhere and form that signature thin, crackly shell . (Optional) Make the chocolate icing If you want chocolate-iced doughnuts, heat the butter and chocolate chips over low heat until melted and smooth. Remove from heat and stir in the powdered sugar and vanilla. Add hot water one tablespoon at a time until the icing reaches a spreadable consistency. Once the original glaze has set slightly, spread the chocolate icing on top .    

Prepare the Dough In a mixing bowl, combine flour, sugar, salt, and yeast. Gradually add warm milk and mix until a rough dough forms. Add softened butter and knead for about 10-15 minutes (by hand or mixer) until smooth and elastic. First Rise Shape the dough into a ball, place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. Shape the Rolls Punch down the dough and divide into 6-8 equal pieces. Roll each piece into a smooth ball and place on a baking tray lined with parchment paper. Second Rise Cover with a damp cloth and let rise again for 30-45 minutes until puffy. Bake Preheat oven to 180°C (350°F). Brush the rolls with milk or egg wash and sprinkle with coarse salt. Bake for 15-18 minutes until golden brown.

Prepare the dry ingredients: In a large bowl, sift together the flour, baking powder, and salt. This helps to aerate the flour and avoid lumps. Cream the butter and sugar: Using a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the wet ingredients: Add the egg and buttermilk to the butter-sugar mixture. Mix until well combined. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix until just combined to avoid overworking the dough. Rest the dough: Let the dough rest for 5 minutes. Roll out the dough: Roll out the dough to a thickness of about 13 mm (1/2 inch). Cut out the scones: Use a 6 cm (2.5-inch) round cutter to cut out scones from the dough. Place them upside down on a baking sheet lined with silicone baking mats or parchment paper. Glaze the scones:

Make the pre-fermented dough. Mix together water, flour and yeast. Let sit for 6-12 hours, preferably overnight. Make the schiacciata dough. In a large bowl, combine the pre-fermented dough along with 500 grams flour, 250 grams water and 6 grams salt. Mix until a shaggy dough forms, then knead with your hands until the dough is smooth and elastic but still slightly sticky, 5-10 minutes. If the dough seems very sticky and isn't coming together, add a little more flour. Add a good drizzle of olive oil to the bowl and turn the ball of dough to coat well. Then cover with a damp kitchen towel and allow to rise for two hours, folding the dough over on itself a few times every 30 minutes for this first rise. Drizzle a sheet pan with a generous amount of olive oil. Then stretch the risen dough out onto the sheet pan, doing your best to make it reach all the corners and sides. If you're having trouble stretching the dough (it's very elastic), let it rest for about 5 minutes between stretches. Cover the stretched dough with plastic wrap or a damp kitchen towel and allow to rise again, 2 hours.  While the dough is rising, preheat oven to 450. Once risen, use your fingertips to dimple the dough. Then coat it in another generous amount of olive oil and sprinkle with flaky sea salt. Bake the dough for 20-25 minutes, until it is golden brown and the bottom is nice and crusty. Allow it to cool in the pan for 10 minutes before slicing into squares and then slicing across to make sandwiches.

in stand mixer fitted with a dough hook, add the flour, salt, sugar, yeast, eggs, and milk, and mix on the first speed setting for 35 minutes. Add the butter and mix on the second speed setting for 8 minutes. Cover the dough with a wet cloth and let rise for 1 hour at room temperature. IPunch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes. Place the dry butter in the middle of the dough and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 1⁄4 inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes. Finally, do a simple turn: Roll out the dough to a thickness of 3⁄8 inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of 1⁄8 inch (3.5 mm).

15 minutes at low speed with all ingredients Add the Bassinage water at low speed during 2-3 minutes Temperature of the dough at the end of kneading 25°C 1 or 1 .5 kg of dough and put in moulds REST 1 hour Coat with seeds Put in the oven at 235°C and bake at decreasing temperature for approx . 1 hour

1. Mix the ingredients of the Babka Mix except the chocolate drops/hazelnuts

temperature base 24ºC 1. place all the cold ingredient in mixer 2. mix 3-4 mn 1st speed 3. mix 8mn 2nd speed 4. check temperature, need to be 24ºC 5. rest the dough in container for 20-30mn 6. cut 150gr paton 7. shape the dough to a pretzel  8. proof 10mn 9. deep the pretzel in coustic acid 10. cut the pretzel on top 11. proof 10 more mn and bake at 200ºC for 12mn 12. cool down on rack  

autolyze 1. mix the flour and water in your mixer until flour absorbed all the water, aproximative 2-3mn 2. stop and cover your dough for 1 hour 3. start mixing dough and add liquid starter for 4mn low speed 4. add salt and yeast and mix in second speed for 4-6mn 5. temperature 24ºC 6. rest the dough in a container for 1 hour 7. do some fold to give force and got better development 8. rest for one more hour 9. divide you dough to 350gr paton 10. rest 20mn on wooden table and cover 11. shape ypur baguette 50-60cm and place on bakery linen 12. you can proof you baguette at 19ºC for 3 hour or place in retarder proofer for 16 hour 13. score your baguette and bake at 250ºC for 20mn 14. remove from oven and place on rack to cool down

1. mix the yeast and warm water 2. add the bread flour t65 3. place the dough in a container 4. keep outside 12 hour 5. refresh you start wiyh out yeast  6. keep outiside few hour then keep in chiller  

Sift the two flours together into a mixing bowl. Cut the butter into the flour as for pie dough, but leave the fat in very large lumps, 2.5 cm across. Dissolve the salt in the water. Add the salted water to the flour/butter mixture. Mix until the water is absorbed. Let the dough rest 15 minutes. Refrigerate it if the bakeshop is warm. Dust the bench with flour and roll out the dough into a rectangle. Give the dough 3 four-folds.

1. mix 3mn low speed, 4mn hight speed 2. rest 1h, divide 20g, shape it 3. rest 30mn 4. steam it for 6-8 mn 5. cool it down

1. Mix all ingredients in dough mixer for 10 mins 2. Rest 15mn then keep in the fridge 1h30mn 3. Scale rest 15mn, and shape it burger buns 30g small, 45g kids, 85 adults, 55 hot dog 4. Proof 40mn double size 5. Egg wash and sesame on top, cook 240 degree 8mn

Knead with the beater for the hook for 2 minutes in first gear, Add the first part of the cold butter cut into small cubes and continue to knead until the takeoff of the dough. temperature of the dough 24°C. Score 30 minutes at laboratory temperature. tighten the dough and spend 45 minutes in the freezer and finally in the refrigerator at 4°C all night. the next day, spread the dough to the rolling mill to give the size of 60 cm by 40 cm and place it on a cold plate for 10 minutes in the freezer. spread the butter in the rolling mill to half the size of the dough, place it on the tempera and close. Give a simple trick and place in the cold. repeat two more times to have a total of 3 rounds, lower to the plate size and re-cold.

METHOD   Day before baking: Bring 900 gm water to boil Add grains Let it boil for approx. 3 min Keep grains in a bowl Store overnight in chiller   Day of baking: Mix all ingredients to soft dough Rest dough for approx. 45 min Divide dough as desired Mold oval shape Cover lightly with mixed decoration seed Proof for approx. 45 min Cut  gently before baking Bake at 230 C  with little steam   

Incorporation: all the ingredients at the beginning Frasage:  5 minutes in 1st gear consistency: soft Kneading In 2nd gear to obtain the separation of the dough. Pastry temperature 23/24 ° C Clocking 30 minutes room temperature 20/22 ° C Spread the dough, lay the square of butter, turn into wallet cool fridge pendant 20 minutes. Give a double turn. Store in a cool place for 1 hour under plastic film, then repeat the operation adding the sugar Spread the dough to 4 mm and detail squares of 10x10. Fold the four pieces towards the center once, then repeat the operation. Squeeze with the palm of your hand and mold into the tepal molds. You can also roll the dough like a roll then cut into sections. Proffing 1h30 to 26/28°C Cooking at 180°C then at 160°C for 30 to 40 minutes for individuals and longer for large pieces. NOTE: For large pieces, emptied during cooking, syrup is in excess. The fold must be caramelized and well browned. Conservation 3 days.