Rhum Raisin Brioche

Recipe for 4 flower brioches. (based on a recipe for Pain au lait) 1kg bread flour 100g sugar 10g active dry yeast (approximately a pack, maybe less) 400g milk (cold) 4 eggs (200g) 200g butter 18g salt TOTAL: 2Kg Additional ingredients for flavors: Rhum lemon zest from 1 lemon 100g raisins Put butter at room… Continue reading Rhum Raisin Brioche

Caramel Custard – Crème caramel

For the custard: 750g of whole milk 4 eggs + 2 yolks 75g of sugar vanilla extract For the caramel: 150g sugar 50g water Bring to a boil the milk with vanilla extract. Meanwhile mix the eggs+yolks with sugar using a mixer until it is creamy. Add the two together. To prepare the caramel, mix… Continue reading Caramel Custard – Crème caramel

Flower Brioche

Recipe for Pain au lait 1kg bread flour 100g sugar 10g active dry yeast (approximately a pack, maybe less) 400g milk (cold) 4 eggs (200g) 200g butter 18g salt TOTAL: 2Kg Additional ingredients for flavors: Rhum lemon zest from 1 lemon 100g raisins Put butter at room temperature to soften as a cream. Mix flour,… Continue reading Flower Brioche

Wholewheat Bagel

For 8 bagels 550g flour (2/3 bread flour, 1/3 wholewheat) 20g sugar 1/4 tsp yeast 250g water 1 egg 10g salt 25g butter (room temperature) Preparation time: 20 minutes (preparing dough), 20 minutes (shaping), 30 minutes (boiling+baking) Mix all the ingredients like for bread. Add the butter. Knead for 10 minutes until the dough is… Continue reading Wholewheat Bagel

Baguettes with very slow fermentation

I knead a batch of bread and let it rise over night. Unfortunately, when I woke up at 6 to prepare my baguettes, the dough had almost not risen! I always assumed that it was important that the dough double in volume before shaping the baguettes… I was wrong, and it defies all the bread… Continue reading Baguettes with very slow fermentation