Artisan Bread Making Recipes
We really hope you enjoyed your bread making class, if you have any question for Steph please do ask and we’ll get back to you as soon as possible.
Swiss Zopf (Means Braid)
Ingredients:
- 450g strong white flour
- 40g butter (soft)
- 7g salt
- 7g fast action yeast or 14g fresh yeast
- 265g scalded milk
- Egg (for egg wash)
Method:
- Place the cooled scalded milk in a jug, add in the yeast and stir together.
- Place the flour and salt together in a bowl, rub in the soft butter then pour over the yeasty milk.
- Using a dough scraper bring the dough together to form a shaggy mess, tip out onto your surface and using your hands knead the dough until smooth & springy for round 10 minutes.
- Place back in the bowl, cover and leave the dough to rise until doubled in size.
- Divide the dough into two equal pieces, pat each piece flat and form each piece into a sausage. Roll each piece out ( as shown) to approx. 22” long ( 55cm). Let it rest for a minute or two.
- Begin to plait the dough as shown over leaf. When plaiting try not to make the plait too taut.
- Place the plaited loaf on a parchment lined baking tray, place in a plastic bag and leave to prove for around 45 mins, checking at the end if correctly proved. Prod the dough, if your indent remains and doesn’t spring back it’s ready to bake.
- Brush with egg wash and bake in a preheated 200oC fan for 35 minutes.
- Remove and leave to cool.
Tabitiere (Snuff Box Bread)
Ingredients:
Poolish:
- 100g strong white flour
- 100g water
- 1g fast action yeast or 2g of fresh
Mix together, cover and leave to ferment 8-12 hours, ideally overnight.
Main dough:
- 400g strong white flour
- 220g tepid water
- 4g fast action yeast or 8g fresh yeast
- 7g salt
- 1 tsp olive oil
- Fine semolina to dust
Method:
- Mix together the flour and salt. Make sure you mix it well.
- Measure the water in a jug, add the yeast, when dissolved add this to the Poolish.
- Add in the flour and salt, using the dough scraper, form a sticky dough.
- Stretch and fold (as demonstrated), leave to rest for 20-30 mins, repeat the stretch, fold and rest 2 times more. Then do a lamination ( as demonstrated). Cover the bowl and leave to double in size.
- Prepare a banneton or a tea towel lined bowl , remove the dough from the bowl and form the dough as shown into a ball, leave to rest for a minute or two.
- Take a floured rolling pin and press the pin to just under 1 half of the ball of dough, roll the pin until you have a flap. Dust with flour and keep rolling until the flap is long enough to fold over the ball of dough.
- Dip your finger in the oil and brush the edges of the flap about 2-3 cm wide. Bring the flap over the other half of the dough and place flap side down in the banneton.
- Cover and leave the dough to prove, to check when ready,(Prod the dough, if your indent remains and doesn’t spring back it’s ready to bake).
- Remove from the banneton onto a parchment lined tray, gently lift the flap, if its stuck down too much, pinch it around the edges to accentuate, score a leaf pattern on the flap, score the back of the dough and place with the flap towards the door in a pre-heated 200Oc fan oven for 35-40 minutes.
- Remove from the oven and leave to cool.
Dragon Tail Bread (Pane Drago Con Coda)
Ingredients:
Biga:
- 100g strong white flour
- 50g water
- 1g fast action yeast or 2g of fresh yeast
Mix together, cover and leave to ferment 8-12 hours, ideally overnight.
Main Dough:
- 110g strong white flour
- 110g 00 flour
- 5g salt
- 150g water
- 4g fast action yeast or 8g fresh yeast
- 4-5 tbsp poppy seeds
Method:
- Mix together the flour and salt. Make sure you mix it well.
- Measure the water in a jug, add the yeast, when dissolved add this to the biga.
- Add in the flour and salt, using the dough scraper form a sticky dough, finally start squashing the dough together until the dough is smooth.
- Stretch and fold for a few minutes (as demonstrated), leave to rest for 20-30 mins, repeat the stretch, fold and rest 2 times more. Cover the bowl and leave to double in size.
- Shape the dough into a sausage, (make sure it fits your tin when coiled) with one end tapered. Spread the poppy seeds onto a tray or a sheet of parchment paper. Brush or spray with water and roll in the poppy seeds. Place the dough onto a lined tray. Cover and leave to prove for around 40 minutes.
- Shape the dragon tail, by taking a pair of scissors make a diagonal cut at the fat end, taking care not to cut right through the dough. Lift the pointed flap over . Repeat until you reach the end.
- Cover and leave to rest for 5 mins, bake in a preheated 2000C fan for 25-30 minutes.
We hope you enjoyed the class!
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