Bagels

TIER 1

Bagels

This dough starts with a poolish, which is a type of pre-ferment – a little like a sourdough starter – that adds a real depth to the flavour of the bread. The dough is then shaped and poached to get that iconic bagel texture. You can go to town on the toppings here, my favourite is Everything Bagel seasoning, which you can either buy online or make yourself!

8
BAGELS

Ingredients

Poolish

290g Water
3.5g Instant Dry Yeast/7g Fresh Yeast
185g Strong White Bread Flour

Dough

315g Strong White Bread Flour
10g Fine Sea Salt
20g Diastatic Malt Powder (Optional)

Poaching Liquid

3 Litres Water
1 ½ Tbsp Barley Malt Extract
1 Tbsp Baking Soda
Pinch of Salt

Bagel Seasoning To Finish

Special equipment

Stand mixer

Poolish

1. Into a small bowl, add the yeast and water. Stir it together to dissolve, then add in the flour. Whisk this through with a hand whisk to create a wet batter with no lumps of flour.

2. Cover the bowl with a sheet of cling film and leave it at room temperature for 3 hours. After 3 hours you should see lots of bubbles on the surface and the mixture will have puffed up.

Dough

1. Into the bowl of a stand mixer, add the poolish that has bubbled up, and the remaining ingredients. It is ideal to use diastatic malt powder here to help with the flavour and the colouring of the bagels. You can leave it out, or add a little bit of barley malt syrup instead (2 tsp) as a replacement.

2. Attach the dough hook and mix on a medium speed for 10-12 minutes, until the dough is smooth and when you take a small piece of dough and stretch it between your fingers, it passes the window pane test.

3. Shape the dough into a ball, and then place it into a lightly oiled bowl. Cover the bowl and chill the dough for 30 minutes in the fridge.

4. Once chilled, cut the dough into 100g pieces, and roll them into tight balls.

5. Place them onto a baking tray lined with parchment paper, and lightly spray the top with cooking oil. If you don’t have cooking spray you can very lightly brush them with any type of neutral oil.

6. Cover the surface with cling film and refrigerate again for 30 minutes.

7. Take the chilled dough, and use your finger to press a hold in the centre. Then place both index fingers in the hole and spin them around, to create a large hole in the centre of the bagel. The hole needs to be bigger than you think as it will shrink as it proofs and bakes.

8. Place the donuts back onto a tray, lightly oil and cover them with cling film again.  Proof for 30 minutes at room temperature, before placing them in the fridge overnight or for 12 hours.

9. The next day, prepare a large baking tray with your chosen bagel toppings. Preheat the oven to 220C/430F Non-Fan assisted.

10. Take a large pot and add the water, malt extract, baking soda and salt. Bring this to a gentle simmer.

11. Working in batches, poach the bagels in the liquid, for 60 seconds on each side (I do two batches of 3 bagels, then a final batch of 2 bagels).

12. Immediately remove them from the liquid using a slotted spoon, and lift them directly onto a wire rack to drain briefly.

13. Next, working quickly, lift them into your bagel seasoning. Flip the bagels to ensure they are evenly coated in the seasoning. Lift the coated bagels onto a baking tray lined with a sheet of parchment paper.

14. Bake the bagels for 20-22 minutes, or until they are a deep golden brown colour. Note – you’ll probably only be able to fit 6 bagels on your baking tray at a time, so I bake 6 bagels first, leaving the remaining 2 bagels in the fridge, before poaching and baking them. Alternatively, you can bake all 8 at once on two separate trays, ensuring you swap the trays over halfway through the bake.

15. Remove them from the oven and allow them to cool or serve slightly warm. These are best stored in an airtight container and eaten within 48 hours but may need to be heated up slightly if left for over a day.

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Vienna Bread

TIER 2

Vienna Bread

This is more of an enriched dough, which makes the bread really soft. It’s like a hybrid between a Japanese milk bread and a French brioche. The shaping technique is what makes this recipe a little more tricky, so make sure to watch the video so you can follow my step-by-step instructions. Slashing the dough gives these loaves their classic Viennese style, and I’d recommend adding some sesame seeds to the top to finish them off.

8
MINI LOAVES

Ingredients

500g Strong White Bread Flour
10g Fine Sea Salt
40g Caster Sugar
20g Fresh Yeast or 10g Instant Dry Yeast
75g Whole Eggs
225g Whole Milk, Cold
125g Unsalted Butter, Cold & Cubed

Toppings of choice to finish (optional)

Special equipment

Stand mixer
Razor blades
Perforated baguette mould (optional)

1. Into the bowl of a stand mixer fitted with the dough hook attachment, add all of the ingredients, except the butter.

2. Knead the dough on a medium-low speed for 5 minutes, scraping down the sides occasionally to ensure nothing is sticking to the edges.

3. After 5 minutes, add the cold cubed butter a few pieces at a time, waiting about 10 seconds in between each addition. 

4. Once you have added all the butter, knead for 5 minutes and then turn your stand mixer off for 5 minutes. This will help with the development of the gluten and make it easier to knead. After 5 minutes, knead for a further 7 minutes, or until the dough appears smooth, and a small piece of dough passes the windowpane test. This is where you take a small piece of dough and stretch it out between your fingers. The dough shouldn’t tear, and you should be able to see through the dough. Scrape down the sides of the bowl as needed.

5. Scoop the dough onto your work surface and give it a brief knead and smooth it into a round ball.

6. Very lightly oil a large bowl and lift the dough into it. Cover the bowl with a sheet of cling film and refrigerate the dough overnight/12 hours.

7. Once chilled, remove the dough from the fridge and cut it into 80g pieces. This will give you ‘demi baguette’ size loaves. If you want large loaves, almost like a large baguette, you can do 160g pieces.

8. Shape the dough into rough balls, and cover them with a tea towel and allow to rest for 5 minutes on the work surface.

9. Once rested, flip the dough over so the seam is facing up, and use a rolling pin to roll the dough out into a rough oval shape. You will need a little bit of flour to stop it sticking as you roll but avoid using too much otherwise it will be difficult to seal them.

10. Take the oval and with the long edge in line with your body, fold one third of the dough towards the centre, and firmly seal it to the dough with the heel of your hand.

11. Rotate the dough 180 degrees, and fold the top ⅓ of the dough into the centre and seal it with the heel of your hand. 

12. Then fold the top edge of the dough all the way over to meet the bottom edge. Seal it again firmly with the heel of your hand.

13. Then just lightly roll the sealed dough back and forth under both hands.

14. The buns can be left plain or covered in seeds. If you want to cover them in a topping, simply brush some water over the bun, then coat it liberally with your topping.

15. The vienna bread has an iconic slashed design, so using a very sharp razor blade, make slashes at a slight angle across the entire loaf. Slash deeper than you may think.

16. These are traditionally baked in perforated baguette moulds – they create a perfect shape for the vienna bread and allow for even air flow. Alternatively you can simply place them on a tray lined with a baking sheet.

17. Lift them onto the tray, evenly spaced and proof at room temperature, covered with a tea towel, for 2 hours. They should have doubled in size.

18. Just before they have proofed, pre-heat the oven to 200C/390F Non-Fan Assisted.

19. Once proofed, splash a small amount of water into the bottom of the oven, and then place them into the centre, baking for around 18-20 minutes or until golden in colour.

20. Remove them from the oven, and allow to cool slightly before serving. These are best stored in an airtight container and eaten within 48 hours.

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Tarte Tropézienne

TIER 2

Tarte Tropézienne

This recipe uses the same style of enriched dough as Tier 1, but we add a few more elements to level it up. We make a crème diplomate for the centre of the cake, and top it with a streusel. Traditional Tarte Tropézienne also has pearl sugar on top which gives it a lovely crunch! If you want to level this up even more, try adding some of the raspberry gel from the Maritozzi Marchigiani!

2
TARTE TROPÉZIENNE

Ingredients

For the dough

150g Whole Milk
90g Double/Heavy Cream
180g Whole Eggs
120g Caster Sugar
12g Salt
120g Plain Flour
495g French Strong Patisserie Flour (you are looking for white patisserie flour with a protein content of around 11-12%. Alternatively you could use white bread flour)
12g Instant Dry Yeast
Zest 1 Medium Orange
120g Unsalted Butter, Cold + Cubed

For the crème pâtissière

500g Whole Milk
1 fresh vanilla bean pod/1.5 tsp vanilla bean paste
75g Caster Sugar
120g Egg Yolks
40g Cornstarch
Pinch of Sea Salt Flakes

For the crème diplomat

Crème pâtissière (Above)
Weight of crème pâtissière in Double/Heavy Cream

For the egg wash

60g Whole Egg
5g Double/Heavy Cream

For the streusel

25g Demerara Sugar (or light brown sugar)
25g Unsalted Butter, Cold
25g Plain/All Purpose Flour
25g Ground Almonds

For the sugar syrup

50g Water
50g Sugar

To bake

Pearl sugar

Special equipment

Stand mixer
7″ cake tin/7″ ring mould

1. In the bowl of a stand mixer, add the orange zest followed by the milk, eggs and cream. On top of this, add the sugar, salt, flours and yeast. Knead the dough on a medium speed for around 15 minutes, making sure to scrape down the sides of the bowl throughout to ensure all the mixture is combined.

2. Next, slowly add the cubed butter a few pieces at a time, leaving about 20-30 seconds between each addition. Continue kneading for 12-15 minutes, until the dough comes away cleanly from the side of the bowl.

3. Once kneaded, take your dough out of the bowl and shape into a ball. Put it in a lightly greased bowl and lightly grease the top of the dough. Cover the top of the dough directly with cling film, and then cover the bowl with cling film. Proof in the fridge overnight (minimum 12 hours)

4. The next day, once your dough has proofed, take it out of the bowl and place it on a lightly floured surface. Lightly flour the top of the dough and your rolling pin, and roll it out into an oval shape to approximately half an inch thick.

5. Cut two circles out of your dough, the same circumference as the bottom of your cake tin or ring mould. (If you’re using a ring mould, you can use the ring mould to cut the dough. If you’re using a cake tin, you can use a pizza wheel to cut around the bottom of the tin.)

6. Place the dough into your greased and lined cake tins/ring moulds. Cover with a tea towel and leave to proof for 2-2.5 hours. Whilst proofing, make your crème pâtissière.

7. Start the crème pâtissière by heating milk and vanilla in a saucepan over a medium heat. Whilst this is heating up, in a separate bowl whisk together the egg yolk, sugar, cornstarch and salt. 

8. Once the milk has come to a gentle simmer, slowly pour it over the top of the egg mixture, whisking constantly.

9. Pour the combined mixture back into the saucepan and continue whisking until the mixture starts to thicken. It will take about two minutes to come to a boil. Once it reaches this point, heat and whisk for a further minute to cook out all the cornstarch. You should be left with a thick, pudding-like consistency.

10. Pass the mixture through a sieve onto a baking tray lined with cling film. Cover the surface of the mixture directly with cling film and chill in the fridge for 2 hours. Meanwhile, make the streusel.

11. In a bowl, add all your ingredients and combine them together with your hands until the butter has broken down and it’s a sand-like consistency. Then squeeze the streusel into a ball, cover it in cling film and chill it in the fridge for at least an hour.

12. Just before the dough has finished proofing, preheat your oven to 160C/320F Non- Fan Assisted. 

13. Make the egg wash by whisking together the eggs and cream in a bowl. Lightly brush the top of your cakes with the egg wash, then grate the streusel over the top (you’ll have some leftover). Lastly, add a good amount of pearl sugar. Bake the cakes for 35 minutes, until the inside of the cakes are above 90C. Whilst your cakes are baking, make the sugar syrup.

14. In a saucepan, add the sugar and water and bring to a gentle simmer. Stir until all the sugar has dissolved, then leave to one side to cool.

15. Once baked, take your cakes out of their tins and leave to cool on a wire rack (approximately 45 minutes)

16. Once cooled, cut the cakes in half and brush your sugar syrup over the bottom half of the cakes. Next, make your crème diplomate.

17. Take your crème pâtissière out of the fridge and weigh it in a bowl (you should have approximately 525g). Weigh the same weight in double cream and whisk in a bowl until you have a medium stiff peak. It’s important that the cream is not under whipped as if it is too soft, it will result in a soft crème diplomate that won’t be able to support the weight of the brioche and it will ‘smoosh’ out when you place the lid on top. 

18. Going back to your crème pâtissière, whisk it lightly until smooth, then fold in your whipped cream a third at a time, until it’s just combined. This is your crème diplomate. Add the mixture to a piping bag with a 15mm round tip nozzle.

19. Pipe the cream in large droplets all over the base of the cakes, then gently put the tops of the cakes back on top. Dust with icing sugar, then your cakes are ready to serve!

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Chocolate Babka

TIER 1

Chocolate Babka

I love the design of this Babka! It’s such a showstopper and so unbelievably tasty. This recipe teaches you the foundations of enriched dough, which we fill with a super easy chocolate filling. It’s just the braiding that requires a bit more brain power, but watch the video and I’ll walk you through it step by step – I promise it’s easier than it looks!

2
BABKAS

Ingredients

For the dough

750g White Bread Flour
150g Caster Sugar
15g Instant Dry Yeast
225g Whole Milk
165g Whole Eggs
9g Salt
1 Tsp Vanilla Bean Paste
150g Unsalted Butter, Cold + Cubed

For the chocolate filling

240g Unsalted Butter
160g Caster Sugar
80g Cocoa Powder
Pinch of sea salt flakes

For the egg wash

2 Egg Yolks (35g)
Splash of Water

For the sugar syrup

100g Caster Sugar
100g Water

Special equipment

Stand mixer
2 x 2lb loaf tins

1. Into the bowl of a stand mixer, add the milk and eggs followed by the strong white bread flour, the sugar, salt and yeast. Lastly, add the vanilla bean paste. Knead together on a medium-low speed (speed 3 on a KitchenAid) for 8 minutes.

2. Next, slowly add the butter a few pieces at a time (waiting 20-30 seconds between each addition), and keep kneading until smooth. You may need to scrape down the sides of the bowl to make sure all the butter is incorporated.  This will take about 10-12 minutes. 

3. Once your dough is ready, lift it out of the bowl and shape it into a tight ball. Place the dough into a lightly greased bowl and lightly grease the top of the dough (I use an oil spray but alternatively, you can put some oil on your hands and gently rub the dough). Cover the surface of the dough directly with cling film, and the top of the bowl. Chill in the fridge overnight (minimum 12 hours).

4. Just before you’re ready to roll your dough, make the chocolate filling. 

5. In a saucepan, melt the butter over a medium heat

6. In a separate bowl, add the sugar, cocoa powder and salt

7. Once your butter has melted, pour it over the dry ingredients and whisk until combined

8. Allow the mixture to cool at room temperature for about 15 minutes, stirring with a spatula occasionally until it becomes the consistency of soft butter. It may take longer if your room temperature is a little warmer. To speed it up, just pop it in the fridge and stir every few minutes. 

9. Once your Babka dough has chilled, lightly flour your surface and place the dough on top. Flour the dough and roll it out to roughly 18”x24” (roughly the width of your two loaf tins placed side by side). The dough should be nice and thin.

10. Next, spread your chocolate filling all over the top of the dough, right to the edges.

11. Using your hands, starting with the edge closest to you, roll the dough into a tight log, then place it in the freezer for 10 minutes (you can bend it slightly to make sure it fits!).

12. Once your dough has chilled, cut off any rough ends and then cut the dough lengthways directly down the centre. Next, place one half of the log over the top of the other half in a cross shape. Starting with one side of the cross, braid the dough into a tight plait, then repeat with the other side.

13. Line the bottom of your loaf tins with a piece of parchment paper. Place one of your tins next to the dough, cut the dough to the same length as the tin, then place it in your tin. Repeat with the other tin. You’ll likely have a little dough remaining.

14. Cover the tins with a tea towel and leave to proof for 2 hours. If you’re in a particularly cold kitchen, you can put your tins in the oven and add a small cup of boiling water to the bottom of the oven. Replace this every 30 minutes or so to speed up the proofing process slightly.

15. Preheat the oven to 160C/320F Non- Fan Assisted just before the time is up. 

16. Once your Babkas have proofed, mix together the egg wash ingredients and paint it over the Babkas.

17. Just before adding your Babkas to the oven, add some boiling water to a tray and place this on the bottom shelf of your oven. Add the Babkas to the middle shelf and bake for 60-70 minutes. To check they are cooked in the middle, probe the centre of the Babkas with a digital thermometer – they should be over 90C/195F.

18. Whilst the Babkas are baking, make your sugar syrup. Add the water and sugar to a saucepan and stir over a medium heat until it’s gently simmering and all the sugar has dissolved.

19. Once baked, remove the Babkas from the oven and lightly run a knife around the outside of the tins to loosen them. Tip them onto a wire rack and use a pastry brush to soak them in the sugar syrup. Wrap the Babkas in cling film and leave to cool for 1 hour. It’s important to leave them for an hour to allow the middle of the Babkas to completely set.

20. Once cooled, your Babka’s are ready to serve! They’re best eaten straight away (or within a few hours) as they have the tendency to dry out a little, but if you want to serve them later I’d pop them in the oven for 5-7 minutes before serving.

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Tier 3
French Baguette

Tier 3: French Baguette

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Tier 2
Pain De Mie

Tier 2: Pain De Mie

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Tier 1
Pain De Campagne

Tier 1: Pain De Campagne

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Tier 3
Sourdough Country Loaf

Tier 3: Sourdough Country Loaf

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Tier 2
Sourdough Focaccia

Tier 2: Sourdough Focaccia

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Tier 1
Sourdough Starter

Tier 1: Sourdough Starter

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Tier 3
Brioche Feuilletée

Tier 3: Brioche Feuilletée

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Tier 2
Japanese Milk Bread

Tier 2: Japanese Milk Bread

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