A crisp home-baked baguette, with all the character, complex flavour and crunch that you might otherwise have to travel to France to find, is a dream for many bakers. The particular characteristics that French millers give to their premium darker bread flours through the wheat varieties they mill gives the loaves made from it, such as baguettes, a deep rich colour, a delicate beige crumb, and an ... Read more
A pro-baker formula for the Foricher "Traverse" loaf is styled on a traditional Tuscan loaf: it has very little final shaping: cut from the bulk of dough and stretched after the final proof to the shape required.
Method:
Mix the flour, 6L water, yeast and starter.
Leave to autolyse for at least an hour at room temperature.
Mix the remaining 0.5L water with salt until the dough becomes ... Read more
The perfect bread when you want something that’s a little sophisticated but still has a comforting soft white simplicity to it. The recipe uses an overnight method, so prepare the dough the day before you want to bake the bread.
Pain Viennois is a classic bread from the French boulangerie repertoire – it’s one of the listed bread French bakery students need to know by heart when ... Read more
Whether for Easter or everyday, brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Orange peel ... Read more
Get one of our very sturdy finger roll tins, known as a USA Pans, Finger roll, Hot Dog, Bun tin, and make these great bread rolls extra-soft and light with just a smidgeon of cooked potato, cream, milk and butter.
Makes ten large finger rolls.Method
Have the cooked mashed potato ready and leave to one side. Put the water in a mixing bowl and whisk in the yeast until dissolved. Then beat in the ... Read more
Ficelle are very thin baguettes, crisp and so delicious, and here I’ve made them into heart-shaped rolls: they’re still long, thin and crisp but with an angled cut in the middle I was able to shape them into heart-shaped rolls that are sweet to look at, and so good to eat.
The great flavour and crunch is really all down to using a type of French flour known as T55, and the Cotswold ... Read more
This traditional American bread is an elongated sandwich roll that can be packed with fillings, making the humble sandwich a full meal. Subs are soft and pillowy calling for layers of textured fillings, think crisp pickles, crunchy lettuce, creamy hummus, you can really empty your fridge into the roll. This recipe uses pureed sweet potato to make them extra soft and slightly earthy sweet, without ... Read more
