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Recipes: 62 results
Old style brioche
Old style brioche
(Found inTextsIngredients)
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
293K4.6 14 hours 6 min. December 19th 2014
French croissants
French croissants
(Found inTexts)
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
605K 24.4 2 hours 34 min. June 26th 2019
Natural leaven
Natural leaven
(Found inTextsComments)
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Sandwich bread
Sandwich bread
(Found inTextsIngredients)
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
339K3.9 3 hours 26 min. October 24th 2017
Leavened bread
Leavened bread
(Found inTextsIngredients)
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.2M 23.8 6 hours 26 min. May 23th 2017
New leavened bread
New leavened bread
(Found inTextsIngredientsComments)
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
890K 34.3 7 hours December 30th 2019
Classic French white bread
Classic French white bread
(Found inTextsStagesIngredients)
This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant". It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.
284K4.1 3 hours 50 min. June 6th 2017
Panettone
Panettone
(Found inTexts)
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...
128K5 1 day 1 hour 19 min. April 15th 2020
Cretan Bread
Cretan Bread
(Found inTextsIngredients)
This Cretan (or Cretan-style) bread has a soft dough, enriched with olive oil, preserved tomatoes, green olives and cooked onions.
74K4.3 4 hours 26 min. October 24th 2017
How to seal a terrine or casserole dish
How to seal a terrine or casserole dish
(Found inTexts)
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
156K3.8 33 min. January 11th 2017
Pogne de Romans
Pogne de Romans
(Found inTextsIngredients)
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more...
73K 23.3 1 day 17 hours 38 min. October 7th 2018
Yeast-based flaky dough (for croissants)
Yeast-based flaky dough (for croissants)
(Found inTextsStagesIngredients)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
135K 4 3 hours 58 min. June 9th 2019
Pistachio and goji pinwheels
Pistachio and goji pinwheels
(Found inTexts)
Inspired by the traditional French "pain aux raisins" (like Danish pastries), here is a colourful and flavoursome version filled with pistachio cream and goji berries.
17K 2 hours 19 min. October 10th 2021
Raisin breads (pains aux raisins)
Raisin breads (pains aux raisins)
(Found inTexts)
Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat. It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
14K 2 hours 41 min. November 27th 2022
Cornmeal baps for Anne
Cornmeal baps for Anne
(Found inStagesIngredients)
These small round baps are made with a mix of wheat flour and fine cornmeal. The dominant corn gives a moist and very yellow crumb.
250K4.3 5 hours 53 min. October 24th 2017
Special small breads
Special small breads
(Found inStagesIngredients)
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
374K4 6 hours 26 min. October 13th 2010
Doughnuts
Doughnuts
(Found inStagesIngredients)
Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing.
97K4.7 3 hours 13 min. September 22th 2013
French baguettes
French baguettes
(Found inIngredientsComments)
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
1.1M 364.7 5 hours 6 min. October 24th 2017
Benoîton
Benoîton
(Found inIngredients)
This curious name (explained below) applies to a small bread fingers made with a blend of wheat and rye flour, enriched with raisins and almonds.
39K 4 hours 32 min. February 4th 2018
Ali Baba bread
Ali Baba bread
(Found inIngredients)
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
37K5 4 hours 23 min. December 10th 2017
Pages: 3 results
Making your own bread
Making your own bread
In praise of home-made bread, so much better.
562K 63.9 August 29th 2023
Basic temperature in bread-making
Basic temperature in bread-making
Basic temperature in bread-making.
224K3.7 August 29th 2023
Soured dough
Soured dough
Underneath this strange name lies a baking secret: when you want to give a bread or pastry dough (without leaven, but with yeast) a certain percentage of fermented dough must be added, i.e. the same dough made the day before, and left to ferment overnight in the refrigerator.
142K 24.1 February 23th 2024
Blog articles: 12 results
Salt and yeast
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
68K4.3 March 15th 2019
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
104K 14.0 November 6th 2012
Raising (or leavening) agents
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven. In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added to...
51K4.8 June 16th 2021
What is the difference between bakery and patisserie?
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
118K 14.1 February 7th 2017
The mock CAP baker's certificate exam
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...
16K4.4 May 1st 2018
The French baguette and UNESCO
The French baguette and UNESCO
As you may have already read here or there, France has initiated for some time the procedure to try to have the French baguette classified as an intangible world heritage by UNESCO. When you put it like that, it sounds a bit namby-pamby, and it would be tempting to imagine an American (for...
10K4.9 March 18th 2020
Let's go easy on the salt
Let's go easy on the salt
In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
4,3854.8 February 20th 2021
What happens to the bread when you make it?
What happens to the bread when you make it?
This bread that we eat every day, and that our baker makes for us, what happens during its manufacture so that it becomes bread? I will try to answer this question, and to summarize the complex alchemy that takes place.
8,4884.9 May 28th 2021
The color of the bread crumb
The color of the bread crumb
When you go to buy bread, at your baker's, at the time of the choice, if you hesitate of course, you will undoubtedly be very sensitive to the color of the crust, and you will be right. The color of the crust, from golden, to sometimes very dark, deep brown almost black, depending on the maturity...
12K4.6 April 30th 2022
The preservation of bread
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
10K4.7 June 11th 2022
The long fermentation of bread
The long fermentation of bread
I had already told you in a previous article about the delicious little alchemy that happens when we make bread, let's try to go a little further this time, and try to discover what makes a good bread, in other words, which has taste. .
4,7154.9 April 13th 2023
The softness of sandwich bread
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
6,526 September 5th 2023
Lexicon: 1 results
Poolish
Poolish
(Found inTexts)
Poolish is a fermented batter, generally a mixture of water, flour and yeast which acts as the leaven for certain kinds of bread dough.There are distinct bread types, depending on the rising agent: yeast-raised bread, poolish bread, and leavened bread.Although it doesn't have the full flavour of a...
717K
Ingredient, product: 2 results
yeast
yeast
(Found inTexts)
Yeast (also called "brewer's yeast" or "baker's yeast") is a living product, made up of microscopic fungi which grow slowly when they are in a warm place.Baker's yeast is for use in breads and viennoiseries. It it is incorporated gently into the dough, then you need to wait for it to work.It should...
717K
baking powder
baking powder
(Found inTexts)
Baking powder (also called "Alsatian yeast" or "chemical yeast" in France) is a chemical raising agent, mainly bicarbonate of soda (or sodium bicarbonate), which acts with heat to make cakes rise.It is used in most cakes, like for example chestnut cake, added to the mixture, and put in the oven...
717K


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