Baking Basics

Recipes

Baguette

Starter

200g Flour T55 or T65

150ml water

2g dried yeast

Dough

200g Flour T55 or T65

150ml water

1 tsp salt

3g yeast

  • To make the starter, pour water into a bowl and stir in 2g yeast. Leave for 10 minutes. Stir in flour to make dough ball. Cover with cling film & leave overnight.

  • Add 150ml water & 3g yeast to starter & leave for 10 minutes. Then stir in the flour & salt until dough ball is formed. Gently knead for 5 minutes. Cover in bowl for 20 minutes.

  • Stretch & knock back dough 3 times over 20 minute intervals. Then leave to rest for an hour.

  • Turn out dough onto a floured surface and divide into 2 pieces. 

  • Shape into baguette and rest in a floured tea towel.

  • Preheat oven 220℃. 

  • To create steam in your oven, place boiling water in a baking pan into your oven. This will create good steam to crust your bread.

  • When baguette has doubled in size, tip onto a baking tray, spray with water & cut diagonal slices.

  • Put into the oven and spray with water.

  • Bake for 15-20 minutes total. Turn tray around halfway through the bake.

  • Bake until golden & hollow sound on the bottom.

Pain aux raisin

500 g Flour (T65)

10g fresh/dried yeast

1 tsp salt

75g sugar

250g butter  

2 beaten eggs

215ml warm water

1 tsp cinnamon(optional)

200g raisins

100g creme patisserie

Water icing (icing sugar/water)

  • Place flour in mixing bowl, add salt & sugar one side, yeast to the other. 

  • Add & eggs and slowly add water mix until you have picked up all the flour. (You may not need all the water.) 

  • Tip the dough onto a lightly floured surface & begin to knead for 5-10 minutes. Work until the dough starts to become soft & smooth.

  • Flatten butter into a rectangle. Roll out the dough to a rectangle 50x20cm. Lay butter on the bottom two thirds of dough. Fold the exposed dough down over one third of butter, then fold the bottom third up and cover. 

  • Chill in a plastic bag for 15 minutes in freezer or an hour in the fridge. Take chilled dough from the fridge and roll to a rectangle again and repeat the fold process, then chill. Repeat this stage twice more. Now rest the dough for 8 hours or overnight before use.

  • Tip the dough onto a lightly floured surface and roll dough into a rectangle shape about 7mm thick. Spread over with creme patisserie or custard. Sprinkle raisins. Roll the dough towards you like a sausage, keeping as tight as possible. Roll back & fourth a couple of times. Cut slices at 3cm thick. Place on baking tray with space between, leave to proof until doubled in size. Preheat oven 200'C.

  • Bake for 20 minutes until golden. Make water icing glaze and wash over when pastries are hot.