Recipes

in a bowl with a hook, make a dough with flour, eggs, egg yolk, sugar, salt, dried yeast, and milk. mix well to obtain a good elastic paste. add the butter and candied fruit. make a small paton of 300 gr and add the almond paste in the dough and form a small bread cook at 180℃ and sear with the icing sugar

mix all ingredients by hand and place at room temperature for 6 hours. then place in the fridge 12 hours. refill with flour t65 and warm water half the total weight. the next day remove the half of the dough and repeat the operation for 7 days before use Leaven must be alive (see gas bubbles and the smell of fermentation)  

mixing: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes, adjusting the hydration as necessary. Mix on second speed for another 3 minutes or so. The dough should have a moderate gluten development. Desired dough temperature 24℃ bulk fermentation: 2 1⁄2 hours. folding: Fold once after 1 1⁄4 hours or, if the dough seems to need more strength, fold twice at 50 minute intervals. dividing and shaping: Divide the dough into 450-900gr pieces, shape round or oblong. Alternatively, pan loaves can be made. These too can be retarded overnight, but they will most likely require some floor time (that is, time to warm up a bit at room temperature) before they bake, since the metal pans get quite cold once refrigerated and this slows the bread’s rise. final fermentation: Up to 8 hours at 6℃ or up to 18 hours at 4℃ baking: With normal steam, 250℃ for 40 to 45 minutes.

mix with the baker and at first speed for 5 minutes, continue in 2nd gear for 8 minutes. let rest 1 hour. divide at 350gr and let stand another 20 minutes. form the dough in the shape of a baguette and place on a layer. slow push at 4℃ for 12 hours and go to 18℃ for 3 hours. cook at 250 for 20 minutes

soften the yeast in a little water. Fresh yeast: mix with about 2 times its weight in water, or more. Ideal water temperature: 38°C. Active dry yeast: Mix with approximately 4 times its weight in water. Ideal water temperature: 40°C Mix the remaining ingredients, including the rest of the water, in the mixture bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt. Mix with a smooth and developed dough. cook at 180℃ for 20 minutes

mixing: Place all the ingredients in the mixing bowl. In a planetary-style mixer, mix on first speed until the ingredients are incorporated, about 3 min- utes (for production of 50 dozen or more, a full-sized spiral mixer can be used). The dough should be of medium consistency. Turn the mixer to second speed and mix for about 5 more minutes, until the gluten network is moderately developed. Desired dough temperature: 24℃ bulk fermentation 1 hour. dividing and shaping: If using a 36-part dough divider, divide the dough into 2 pieces weighing 1.36 kg each. Don’t round or preshape the dough. If hand scaling, divide the dough into 45-80gr portions, trying to cut pieces that are square. Place the dough pieces on a sheet pan lined with parchment paper so that the sides of the individual pieces almost touch during the bake they will join, and there will be a minimum of crust. Allow the dough to proof fully, until the rolls are quite light to the touch. Baking: Just before the bake, brush the top of the rolls with melted butter. Bake at 190℃for 15 to 18 minutes, or until the tops are golden. The sides and center should remain soft and pliable. Brush again with butter when the rolls are removed from the oven.

mixing: Before making the actual mix, process the wheat flakes in a food processor until they are broken down. Don’t turn them into powder, though they should still have a coarse texture. dividing and shaping: Flour the work surface, turn out the dough, and sprinkle a light dusting of pastry flour over the top of the dough to facilitate dividing. Divide the dough into 1kg portions. To shape, cup both hands at the base of the dough and, with swift strokes, rotate the dough as you rapidly bring your hands (palms up) together and then apart, always at the base of the dough. This will bring the dough into a round cohesion while remain- ing gentle and not toughening it. Don’t expect the kind of structure sought in a loaf of white yeasted dough; simply bring the soda bread to roundness, tightening it only enough to eliminate any large air pockets inside the dough. Flatten the rounded piece of dough slightly, flour the surface thoroughly but not thickly with pastry flour, and then transfer it to a sheet pan lined with parchment paper. Check that the dough is still round, and flour the top again if need be. Now, use a plastic or metal dough cutter and divide the dough into 4 equal sections, north, south, east, and west. Don’t cut right through to the bottom, but do go down about 80 percent of the way. Baking: Place the soda bread in a 250℃ oven for 15 minutes, then lower the oven temperature to 220℃ and bake for an additional 20 minutes or so (the Home loaf, being lighter, will need only about another 15 minutes baking time).    

Mix bread flour, rye flour, barley flour and cornmeal; add oats, flaxseed and millet and mix well. This ensures an even distribution of flours. Mix 10 minutes at first speed. Fermentation 11/2 hours at 24°C Processing: Make up as desired for bread dies or loaves. Cooking 220°C

rub flour,baking powder, salt, sugar, butter for 45mn in 1st speed, add buttermilk and eggs mix well. rolls a 13cm and rolls the second fols to 12 cm use a cutter 5cm ∅ bake in deck oven at 220℃ for 10 mn

rub flour,baking powder, salt, sugar, butter for 45mn in 1st speed, add buttermilk and eggs mix well. rolls a 13cm and rolls the second fols to 12 cm use a cutter 5cm ∅ bake in deck oven at 220℃ for 10 mn

Prepare the sourdough and ripen for 14 to 16 hours at 24℃ When ready use for bread recipe

Straight dough method (mixed fermentation) Mix the water, yeast, flours, salt, starter and lemon confit for 6 minutes at first speed. Add yeast and mix another 4 minutes rest for 60mn and cut to 900gr shape and place into bread loaf  and proof for 1-2 hours bake at 220℃ for 60mn

Straight dough method (mixed fermentation) Mix the water, yeast, flours, salt, starter and lemon confit for 6 minutes at first speed. Add yeast and mix another 4 minutes rest for 60mn and cut to 450gr shape and place into wooden basket and proof for 3-4 hours bake at 220℃ for 30mn

mixing: Place all the ingredients in the mixing bowl. In a planetary-style mixer, mix on first speed until the ingredients are incorporated, about 3 min- utes . The dough should be of medium consistency. Turn the mixer to second speed and mix for about 5 more minutes, until the gluten network is moderately developed. Desired dough temperature: 24℃ bulk fermentation 1 hour. Dividing and shaping: If using a 36-part dough divider, divide the dough into 2 pieces weighing  1.200 kg each. Don’t round or preshape the dough. If hand scaling, divide the dough into 450-800or 1200gr portions, trying to cut pieces that are square. Place the dough pieces on a sheet pan lined and there will be a minimum of crust. Allow the dough to proof fully, until the bread are quite light to the touch. Baking: Just before the bake, brush the top of the rolls with water and add some seed if desired Bake at 190℃for 45mn minutes, or until the tops are golden. The sides and center should remain soft and pliable.

mixing: Add all the ingredients to the mixing bowl except the pre-ferment. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. As the dough is coming together, add the pre-ferment in chunks. If necessary, correct the hydration by adding water or flour in small amounts. Finish mixing on second speed for about 21⁄2 minutes. The dough should be supple and moderately loose, with moderate gluten development. Desired dough temperature: 23-24℃ 3. Bulk fermentation: 21⁄2 hours. 4. folding: Fold the dough twice, once after 50 min- utes of bulk fermentation and again 50 minutes later. 5. dividing and shaping: Divide the dough into 1.5-pound pieces. Preshape lightly into rounds and place on a lightly floured work surface, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently (10 to 20 minutes), shape into round or oval loaves, place them either into floured bannetons or between folds of floured baker’s linen, and cover with plastic. 6. final fermentation: Approximately 11⁄4 to 11⁄2 hours at 23-24℃ 7. Baking:  Invert the risen loaves onto the loading conveyor or peel. Slash the desired scoring pattern with a blade. Presteam the oven, load the bread, and steam again. Bake at 220℃ . Open the oven vents after the loaves show color, in order to finish the bake in a drying oven. Loaves scaled at 900 gr should bake for 35 to 38 minutes.

Sponge method Make a sponge with the first 3 ingredients. Ferment until double. Cream butter, sugar, and salt until well blended. Blend in eggs. Add the sponge. Mix to break up the sponge.  Add the flour and develop the dough. Mixing time: about 3 minutes Fermentation 30–40 minutes or retard immediately. Retarding makes it easier to handle the dough, which is very soft.

mix first part water flour mix the cramberry witgrated carrot, chive and onion make the dough with second part of flour, sugar, milk powder, sel, firt part of dough, milk, water,and yeast mix 3 minute at 1s speed the 5mn at 2nd speed add the butter, all the fruit and vegetable and grated cheese, finish mixing to conbine all ingredients restthe dough on plastic container 50mn for fermentation cut 150 gr dough and shape and rest 20 mn puch back the dough roll to shape final bread rest 40mn for the second fermentation add some water on top the bread and spray sone grated cheese before inserting to oven at 210 add the steam and down the temperaturew to 190-200 for 30-35 mn 12 memove the breat and transfer to a rack to cool down

beurre manier: add the first three ingerdient, flour t45, flour t55 and butter. mix with a paddle until smooth texture. keep in chiller  étrempe: in a dough mixer add water, white vinegar, salt, flour and butter, mix until all ingredient are well incorporate but do not over mix. add the beurre manier and détrempe and do 2 single fold and keep 12 hour in chiller repeat that operation 5 time to get a 10 fold puff pastry

make a dough with the flours, salt, butter and cold water. place in the fridge. stir in the butter and make 4 double fold or 6 single fold

Straight dough method (mixed fermentation) Mix the water, yeast, flour, salt, and fat 6 minutes at first speed. Add Basic Yeast Starter and mix another 4 minutes. Add the prosciutto and mix another 1–2 minutes. Fermentation 1 hour at 27°C shape Scale at 360–540 g or as desired. Shape like long Italian loaves. . Baking 220°C with steam

Straight paste method SHAPING Scaling: With a bench scraper, cut a long piece of dough weighing 150g. With the palms of your hands, roll on the bench until you reach a uniform band 75 cm long. Twist in a pretzel shape. Soak in a solution of 60 g sodium bicarbonate in 500 ml of water. Arrange on baking sheets lined with parchment. Stretch and reform pretzel shapes as needed. (Note: After soaking in soda solution, the units are difficult to handle. If desired, first cook the pretzels, then brush thoroughly with the soda solution.) Sprinkle with pretzel salt. Bake at 260°C for 8 to 9 minutes or until golden brown. Optional: Dip the melted butter immediately after cooking and drain.