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A Million and One Original Bread Recipes

p.

A Million and One Original Bread Recipes

from The Artisan Bakery School

All contents copyright © Penny Williams and Dragan Matijevic 2013

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Published by Pendragan Publishing

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Shakespir Edition

ISBN:

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This book cannot be copied, reprinted or redistributed for sale by any mechanical, electronic or other means. The design, photographs and text remain the properties of the authors.

The information contained in this text has been verified and documented as carefully as possible. The authors cannot be held liable for the use of its contents.

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Pendragan Publishing

Old Home Cottage

Sparkwell

Plymouth PL7 5DQ

United Kingdom

First Edition 2013

Table of Contents

A Million and One Original Bread Recipes

Table of Contents

A Million and One. Really?

Four Basic Artisan Bread Recipes
p. What flour to use.

Basic White

Basic Brown

Basic White with Olive Oil

Basic White with Rye Flour

The Seven Steps
p. Step 1: Measuring and kneading

Step 2: First rise & folding

Step 3: Scaling, pre-shaping and bench rest

Step 4: Shaping

Step 5: Proving

Step 6: Scoring and Decorating

Step 7: Baking

Essential Tips for Great Bread Baking
p. Life in a mixing bowl (and how to control it!)

Controlling taste

Controlling crumb, texture and volume

Controlling crust

Controlling shape

Essential Techniques
p. Shaping

Chafing

Proving

Scoring

Steaming

Essential Baking Terms
p. Fermentation

Retardation

Hydration

Bench-rest

FIFO

Maillard Effect.

Recipes from The Artisan Bakery School
p. Ingredients

How to create your own recipes

Individually Listed Ingredients
p. Dairy

Fruit

Nuts

Seeds or Similar

Vegetables

Oils

Spices

Herbs

Alcohol

Sugars

Charcuterie

Other ingredients

The Artisan Bakery School Combinations
p. Apricots
p. Apricot & Cashew Nuts

Apricots & Cranberry & Walnut

Walnuts
p. Walnuts & Pears

Walnuts & Prunes & Anise

Walnuts & Blue Cheese

Walnuts & Figs

Walnuts, Apple & Cranberry

Apples
p. Apple, Cinnamon & Cardamom

Apple, Apricots & Pine Nuts

Apple, Hazelnuts & Ginger

Apples & Walnuts

Other Dried Fruits & Nuts
p. Dates & Pine Nuts

Hazelnuts & Currants

Almonds, Raisins & Honey

Golden Sultanas, Fennel & Orange

Pecan & Cranberry

Almond, Dates & Tahini

Figs
p. Fig, Chestnut & Anise

Fig, Hazelnut & Ginger

Fig, Cranberry & Cumin

Carrots & Other Vegetables
p. Carrots & Dill

Carrot & ginger.

Carrot & Orange

Carrot, Cheese & Onion

Potatoes
p. Potato, Onions & Herbs

Roasted Potato, Onions & Thyme

Potato, Olive & Sage (Olive Oil dough)

Tomato & Rosemary

Shallots, Garlic & Herbs

Beetroot & Hoummus & Parsley
p. Beetroot, Soy Sauce & Ginger

Beetroot, Roasted Pepper & Feta

Cheese
p. Olive & Blue Cheese

Cheese and Garlic

Four Cheeses & Tomato

Seeds & Spices & Sweet Things
p. Seeds & Spices

Seeded Prune & Red Peppercorns

Seeded Tahini & Cardamom

Dates, Banana & Ginger

Oats, Barley Malt & Coriander

Date, Banana & Chocolate

The Artisan Bakery School’s Magnificent Seven
p. Seeded Beer Bread with Cheese & Chilli

Beetroot Souper Loaf

Best Bunny Bread

Proper Peasant Bread

Cocoa Delight

Happy Monkey Bread

Tiny Treasures Bread

Adding Seeds to Your Recipes
p. Seed Varieties

Seed Combinations

About the ingredients.

Flour

Water

Yeast

Salt

Thank you for purchasing this book!

Other Books by The Artisan Bakery School
p. Faster Artisan Breads

Gluten-Free, Gourmet Friendly Breads

Building a Wood Fired Oven in a Day

Baking Real Sourdough Bread

Artisan Bread for Beginners

Perfect Pizza

Baking Low Gluten & Heritage Breads

The Microbakery Blueprint

The Micropizzeria Blueprint

About The Artisan Bakery School

About Dragan

About Penny

Services

Useful Links

A Million and One. Really?

A Million and One Original Bread Recipes might sound like a tall order for just one book. But it’s a bit like a game of chess. The combined moves of the 32 pieces on a chess board offer a greater number of potential games than there are atoms in the known universe. This book lists around 100 ingredients that can be added in a myriad of combinations to four different basic doughs. Playing with combinations of different ingredients, then combining them with various types of flours, can give you at least a million, if not a trillion, of your own original breads!

This book is for curious, creative and adventurous bakers of any level. 

If you are an intuitive baker, this book will give you guidance and reassurance to back up your hunches about what ingredients work with each other.

If you are a more technical baker, or have never baked before, it offers precise ratios, instructions and clear explanations of techniques, using our simple Seven Steps method.

If you are more of a pioneer in the kitchen, this book will inspire you to go further in creating recipes of your own. Whichever kind of baker you are, and whatever kind of bread you want to bake, this book will help you get the best results, every time.

To get you started, we detail 50 suggestions of how to combine the ingredients into original recipes developed at The Artisan Bakery School.

Creating your own breads is immensely rewarding. It feeds your imagination as well as your family and friends. The more you bake, the more you’ll want to make. If you have any suggestions for new ingredients or further combinations, we’d love to hear from you. Our contact email is at the end of this book. Thank you in advance!

Good luck, and happy baking!

Four Basic Artisan Bread Recipes

This section contains recipes for four basic bread doughs: White, Brown, Rye and White with Olive Oil. Choose a basic recipe and simply follow The Seven Steps. If you have never baked bread before, we suggest you aim to make great bread with one basic dough first, before adding other ingredients or moving on to another flour. Once you’re confident and familiar with the way each dough behaves, you can start with some of the combinations we suggest here, and then create some combinations of your own. There’s a whole universe of unexplored breads right in front you!

Note: recipe quantities are also shown as percentages so that you can scale the number of loaves you want to bake up or down. The flour weight is always 100% and other ingredients are a percentage of that weight. At The Artisan Bakery School, we only use organic flour, sea salt and filtered water (because chlorine in tap water tends to kill the yeast).

For your convenience the figures in the basic recipes have been rounded and each of the basic recipes will make 1000g of dough.

What flour to use.

We recommend choosing organic strong bread flour and where possible, a heritage variety. Each type of flour has its own characteristics.

White flour will give the biggest, most reliable rise. A heritage white flour will usually include a blend of different heritage wheats and may appear almost creamy in colour.

Wholemeal flour, particularly stoneground, is highly nutritious as it still contains all the wheat’s original minerals and vitamins. However, it also still contains bran. Bran is rough and tends to prick the gas bubbles in the dough, resulting in a slightly lower rise than the white flour, and a denser crumb. A wholemeal loaf is one made entirely with wholemeal flour, and will be fairly heavy. A brown loaf includes some white flour to lighten the texture.

Rye flour is much lower in gluten than wheat flour and produces a very low rise with quite a dense crumb. It has a rich and distinctive flavour and is enjoyably chewy. Rye also combines well with white flour to produce the kind of rustic loaf given in the recipe here.

We mention only several types of flours here. However, if you are interested in experimenting than check your local millers and their flours, or check any other miller and the list of their best sellers. There are thousands of different flours, from malted to smoked, so give them a try.

Heritage flours

Heritage varieties of flour tend to be a more primitive form of wheat, with only two sets of chromosomes instead of the six or more sets in modern, hybridised wheat. The relative simplicity of their protein structure makes them much easier for humans to digest, and some people with gluten/wheat sensitivities find they can enjoy bread made with heritage flour.

Note: quantities are also shown as percentages as well as weights so that you can scale the number of loaves you want to bake up or down. The flour is always 100% and other ingredients are a percentage of that weight. We only use organic flour & salt and filtered water (chlorine in tap water tends to kill the yeast).

Basic White

The flour is at 100% and is the base for all the percentages.

When measuring ingredients we recommend using digital scales for greater accuracy.

600g / 1lb 5.1oz White Flour – 4½ cups

390g / 13.8floz Water 65% - 1¾ cups

12g Salt 2% - 2tsp

6g Quick Dry Yeast 1% - 1tsp

Basic Brown

300g / 10.6oz Wholemeal Flour 50% - 2¼ cups

300g / 10.6oz White Flour 50% - 2¼ cups

390g / 13.8floz Water 65% - 1¾ cups

12g Salt 2% - 2tsp

6g Quick Dry Yeast 1% - 1tsp

Basic White with Olive Oil

Adding olive oil or pecan oil to your recipes adds taste and softens the gluten (especially good if the flower is of strong variety). You can add anything from 1% to 10%, but 4% is the most common. Like all other additions to basic dough, add oil after you mixed and kneaded the basic dough. If oil is added at the same time it will coat the gluten strands and will prevent the leaven from working on the dough as well as it should.

600g / 1lb 5.1oz White Flour – 4½ cups

390g / 13.8floz Water 65% - 1¾ cups

25g / 0.8oz Olive Oil 5% - 2tbsp

12g Salt 2% - 2tsp

6g Quick Dry Yeast 1% - 1tsp

Basic White with Rye Flour

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Rye flour adds taste and goodness to your dough.

When you add rye to your dough it will make it heavier as rye is very low on gluten. If you find 15% rye too much you can try 10% instead. On the other hand you may like adding the rye so much that you can try bigger percentages of up to 30%.

Here are the proportions with rye flour in them:

510g / 1lb 1.9oz White Flour 85% - 3¾ cups

90g / 3.2oz Rye 15% - ¾ cup

390g / 13.8floz Water 65% - 1¾ cups

12g Salt 2% - 2tsp

6g Quick Dry Yeast 1% - 1tsp

The Seven Steps

Time, Temperature and Technique:

1. Mixing and kneading

2. First rise and folding

3. Scaling and pre-shaping the dough, and bench-rest

4. Shaping the dough

5. Proofing and timing

6. Scoring and decorating – your signature

7. Baking

Step 1: Measuring and kneading

1. Using digital scales, weigh all the ingredients precisely. 1ml water = 1g water (1oz = 1floz), so weigh your water too.

2. Put the water into a large bowl. Add the flour, yeast and salt. Mix well, until there are no lumps. Knead for five minutes.

3. To test flour hydration and gluten development, do the ‘window check’ – pinch a bit of dough and stretch it outwards.

4. If you are adding other ingredients, do so now.

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Under developed dough breaks easily

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Properly kneaded dough will be smooth and will stretch without breaking

  Step 2: First rise & folding

1. Leave the dough to rise /ferment. The fermentation time will depend on your recipe or what you are trying to achieve, but longer is usually better. 1 hour is the bare minimum. In order to improve and develop your dough further you will need to fold it after 30 minutes of rising.

2. Folding the dough is often referred to as ‘punching down’ or ‘knocking back’, but there is no need to be so rough! Simply stretch the dough away from you and fold it back in towards you, then turn it around and repeat until you have folded in four times – think of it as north, south, east, west. Finally turn the whole cushion over and return to the bowl. Cover the bowl with a cloth and let it rise for another hour.

Step 3: Scaling, pre-shaping and bench rest

1. Take the dough out of the bowl carefully and place it face down on your floured surface. If you have enough dough for several loaves, gently roll it into a sausage and divide it into equal portions. Use scales for accuracy.

2. Take each portion and gently pre-shape it into a ball. This shaping is soft and quite loose, using a chafing* technique to encourage a membrane to appear on the surface. If the dough is very wet or sticky, use a little flour on your hands and the surfaces.

3. Leave the pre-shaped dough on your worktop to rest for 10 minutes. This is called bench-rest and allows the gluten strands to relax. If the dough is weak (sloppy) it will need less time to rest and tighter pre-shaping. If it is stronger (elastic) than it will need looser pre-shaping and a little longer rest.

  • Chafing means rotating and stretching the dough downwards with your palms and gently tucking it under itself around the edges so that it forms a ball with a very smooth outer membrane.

Step 4: Shaping

1. Take your pre-shaped loaves and complete the shaping. For a boule (round ball) simply tighten the structure by pulling gently down, up and under, tucking the dough in on itself until it reaches the desired tension – without bursting the membrane. Set on a baking tray dusted with semolina to prove. Generally, as in pre-shaping, weaker doughs need more tightening than those with stronger gluten structures.

2. For a batard, form a boule as above, turn it upside down, flatten it slightly then roll into a sausage. Turn it over so that the seam is up and form a Cornish pasty, pinching to seal the seam, and mould out into a sausage shape, finally setting it seam-side down on a baking tray.

3. The sequence below shows how to shape a batard for proving in a banneton. This is particularly useful for fragile or wetter doughs that need extra support while proving in order not to ‘sprawl’.  You can also prove  your loaf in an oiled tin.

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Step 5: Proving

1. Place the shaped loaf , whether on its baking tray, in its tin, or in its banneton, in a warm place.

2. Cover with a sheet of plastic or inverted plastic box, and leave in peace! If you can’t cover your loaves, a spritz of water or a clean damp teacloth will help prevent dough crust forming.

3. Check that the temperature is 25°C / 77°F (ideal humidity 80%) – if not, make an adjustment by placing your shaped loaf in a cooler or warmer place as required. The picture above shows our home-built proving cupboard, but you could use an airing cupboard. Always avoid setting your loaf on a direct source of heat (Aga/Rayburn) – use a rack to keep it off the hot surface.

4. The proving time is about 45 minutes.

How to judge when a loaf is ready to bake?

1. The time – loaves that have been cooled down in a fridge, if placed in a warm place, usually take around one hour to proof/rise.

2. The look – puffy looking dough that looks like marshmallow on the surface is ready for decorating and baking.

3. The size – the dough will usually rise by one quarter of its original size.

4. The indentation test: this gives the best information. Press the dough in various places with one finger. If the dough fills tough and the indentations spring right back, the dough is still immature. If they spring half-way and the dough feel quite puffy, then the dough is ready for the next step.

Note: It is better to under-proof than to over-proof your dough.

Step 6: Scoring and Decorating

1. If your loaf has been rising in a basket or banneton, turn it out onto a prepared baking stone/sheet.

2. If using, apply glaze (egg wash, oil etc.) with a brush.

3. Scatter surface with seeds to stick to egg wash, if desired.

4. Alternatively, dredge with flour.

5. Using cookie cutters helps give a consistent ‘signature’ but take care not to press too deeply and deflate the dough. 

6. You can also score the loaf surface using a a very sharp blade (lame or grignette). If your loaf is over-proved, you should score very lightly, or not at all, in order not to deflate the challenged structure. If your loaf is under-proofed, you can score quite deeply.

When scoring take care to start lightly. It is better to first make a shallow incision and then score more deeply with several more consecutive cuts, thus avoiding dragging and pulling the dough with your blade.

Scoring a loaf turned out of a round banneton. Scoring evens out the way the dough rises in the oven (oven spring) and prevents unsightly bulges! It also makes the crumb lighter and airier.

Step 7: Baking

1. Place your loaves on the top shelf of your pre-heated oven (240°C / 464°F) for 11 minutes before reducing the temperature and turning the loaves around to ensure even browning.

2. The length of time in the oven will depend on the dough, and the size of the loaf. Larger loaves need to be baked longer and more slowly. Half way through the bake reduce the temperature in the oven to around 210°C / 410°F.

3. Use the timer on your oven – the total baking time should be anything between 30 to 45 minutes.

4. During baking keep an eye on the loaves. If you notice that your loaves are not colouring enough than the baking temperature should be increased. If the loaves are getting brown too quickly, the baking temperature should be lowered.

5. To judge if bread is baked, check if it is browned all over, test the crispness of the crust and finally tap on the bottom to see if it sounds hollow. Your loaf will weigh between 10% and 20% lighter when it is baked, due to evaporation. Remember that bread continues cooking for a while when it first comes out of the oven.

6. Place it on a wire rack to cool so that it doesn’t go soggy.

The sound of success is the ‘singing’ loaf – the sound of crackling as the crust cools. Music to the baker’s ears!

Finally – storing bread is a tricky business. All bread, except some rye bread, is best eaten the day it is baked, and regular baking is better than freezing, or resorting to factory breads full of fungicide etc. If you keep your bread in linen or unsealed plastic bags, it will keep quite well for a few days – and there is a lot to be said for the glories of buttered toast.

Essential Tips for Great Bread Baking

Life in a mixing bowl (and how to control it!)

Combining the three ingredients produces a variety of powerful reactions. Once they encounter water, the two flour proteins, gliadin and glutenin, begin to form long strands of gluten that give shape and volume to bread – these are visible to the naked eye, and have an elastic quality. Given enough time and the right temperature, the bacteria and the enzymes start to work with the yeast, producing carbon dioxide which inflates the dough and various acids and alcohol, which add taste.

Controlling taste

• The taste is probably the most important thing to cultivate when making bread, and simply put, the longer the bulk fermentation time (rising), the more taste will be developed. The optimal temperature for fermenting the dough is around 23°C / 73°F, and each dough has its own optimal time for fermentation. The lower the temperature of the dough, the longer it will take to ferment.

• Quicker loaves (from 2 to 3 hours fermentation) require more kneading to develop the gluten strands in the beginning, because they won’t have time to do it themselves later on. There will be less flavour, weaker textures, and a shorter shelf-life, but the volume will usually be high.

• Slower loaves (anything from 4 to 88 hours fermentation) demand less initial kneading and have more taste, chewier texture, better looks and a longer shelf life. The longer fermentation allows the sugars to develop further, creating a more caramelised crust.

Controlling crumb, texture and volume

• The longer the dough has to develop, the better the crumb texture and the volume of the bread will be.

• Mixing, kneading, folding and shaping techniques (see Essential Techniques) help strengthen and organise the network of gluten strands in the dough. This network is responsible for holding the gases produced by the yeast, and thus maintaining the volume – i.e. no bursting bubbles.

• To further develop the gluten strands, we first knead the dough, let it rest (ferment) for a number of hours, folding it a number of times during fermentation in order to strengthen the dough, redistribute the yeast and re-balance the temperature in the dough.

• Salt will make for chewier crumb. The amount of salt in your recipe will influence the quality of your crumb (2% is ideal).

• A dough with a strong, well-developed gluten structure will be both extensible (the dough’s ability to stretch) and elastic (the ability of the dough to spring back to its original shape).

Controlling crust

• Sugars present in flour and malt, combined with salt, will give the crust colour and crunchiness. Some flours are richer in natural sugars and even white bread made from those flours will be quite dark in appearance

• Time: The longer the fermentation time, the more sugars will be created on the surface of the dough and the darker the finished loaf will be

• Salt help make crunchy crusts. The amount of salt in your recipe will influence the quality of your crust.

• High baking temperatures and steam in the oven will give depth and crispness to the crust

• Different finishes – flour, seeds, egg wash, honey or oil all produce different crust characteristics. Experiment to see what works best for you.

Controlling shape

• Once you have perfected the shaping of your loaf, you will need to control what happens to it in the oven, when the heat produces a final burst of energy from the dough and, ideally, ‘oven spring’ – the extra rise you get from a well-proven loaf.

• A very important aspect of shape, crust and crumb control is the ‘scoring’. Scoring (see Essential Techniques) has the function of directing the energies left within the mature and proven dough, and avoiding random, clumsy bursts or bulges of dough.

• For crusty, chewy breads, hotter and faster baking is better than cooler and slower baking.

• The main reasons for bread splitting are either it was too tightly shaped, or it was under-proved.

• If a loaf is under-baked it will still be soggy inside, if it is over-baked it will be too dry in its crumb and crust and it will have a shorter shelf life.

• Steaming makes loaves grow bigger and make crunchier crust. We do not recommend this method in the domestic ovens that are not made to cope with too much steam.

Essential Techniques

At the end of this book you will find links to very good videos showing all the techniques mentioned here.

Shaping

It is vital to learn the skill of shaping the dough before proving it. Shaping is about organising the gluten network to form a smooth, tight skin on the outer surface of the dough and a loaf that will retain its shape through the last proving stage, as well as survive when faced with the extreme oven temperatures. The result of good shaping is that the dough will capture the gases from fermentation by stretching, and not breaking under their pressure, giving us a well-rounded, tight and voluminous final loaf.

Four key reasons for shaping the dough properly:

• better look

• better crust

• better crumb

• better volume

This stage is often the most overlooked, and we recommend you practise as much as you can to produce the perfect boules (balls) and batards (oblongs). Notice that shaping is still just as important when you are baking bread in a tin, because it’s the tightening of the dough structure that makes all the difference to a well-risen loaf.

Chafing

Chafing means rotating and stretching the dough downwards with your palms and gently tucking it under itself around the edges so that it forms a ball with a very smooth outer membrane.

Proving

This is the ‘final rise’ of the shaped loaf. As a rule you will need to 'catch' your loaf at around 80% of its maximum rise. The remaining 20% will rise in the oven. If you place a 100% risen loaf into the oven it will rise over its limits, bubbles within it will be bursting and the loaf will collapse as the result.

If the loaf has been over-proved, there will be excessive gas production, and the small bubbles of air will start to join up, forming hollow channels that undermine the gluten structure and again, your loaf will collapse.

It is better to put an under-proved loaf in the oven than an over-proved one, but in either case you must pay special attention to the scoring part of the finishing process.

Scoring

Perhaps the most important aspect of decoration in many loaves, scoring also has the function of directing the energies left within the mature and proven dough, and avoiding random, unsightly bursts or bulges of dough.

Scoring the loaves gives:

• pleasing appearance

• control of crust break

• even crumb

• better expansion of bread

• identity – your own signature on the loaf

Steaming

Some people choose to put a tray of water in the bottom of their ovens to create steam. This results in:

• better volume

• crisper, thicker crust

• better overall look (no unseemly bursts)

• better crumb

The steam will create a hot and humid environment for your loaf (in domestic ovens mainly at the top part of the oven). The humidity coats the loaf with moisture and stops the crust from hardening before the loaf can complete its expansion. The steam helps the gelatinization of starches in the crust, creating extra sugars on the surface and a crisp and golden crust.

Warning: We do not recommend this method for domestic ovens as they are not built to handle too much steam. If you do use steam it is entirely at your own discretion.

Essential Baking Terms

Fermentation

Fermentation is all about increasing the volume of the dough and increasing its acid levels to improve the flavour, without necessarily making it a sourdough. Mastering fermentation is the key skill in bread-making as it determines the look, taste and keeping qualities of the loaf. Fermentation gives the yeast, enzymes and bacteria time to do their best work. They will produce carbon dioxide, various acids and alcohol, strengthen the gluten strands, and add gas to the dough and character to its taste.

Over-fermentation means your final loaf will not have so much volume. When the dough is baked the crust will brown faster due to sugars caramelizing too quickly and the scores will not open properly. If fermentation is too short, the dough will not be aerated properly, it will lack strength, the baked colour will be dull and again, the scores will not open well.

Retardation

Retarding the dough is one of the best ways to control fermentation. If the temperature is lower than the optimum 23°C / 73°F then the fermentation will slow down. The lower the temperature, the longer the fermentation time will be. For details on retardation methods using an ordinary fridge, see our book Baking Real Sourdough. Retardation can produce excellent results as, while it slows down the action of the yeast, it gives the enzymes and bacteria more time to mature. Its disadvantage is that if you leave the dough too long to ferment, the protease enzyme will start to break down the precious gluten strands (your dough’s muscle) and the taste and volume of your loaf will suffer.

Hydration

Hydration – mixing the flour with water –  is also vital in controlling fermentation. Dryer doughs ferment at a slower rate. However, dryer doughs tend to develop a more acid taste than wetter doughs. Also dryer doughs tend to have stronger gluten structure and therefore denser crumb.

The yeast must be regulated to control how fast dough rises, but the bacteria, primarily, determine how well your dough will mature and how good the bread will taste.

Using a natural leaven helps speed up fermentation and increases the number of beneficial bacteria and enzymes thus ensuring a production of excellent final dough. For details on natural leavens, please see our book Baking Real Sourdough. Because of the way different bread-enhancing bacteria react to heat and moisture, dough will have more flavour if it is fermented at temperature around 23°C – 73°F because more lactic acid is produced. Taste can also be improved through more hydration. On the other hand, we will have more acidity if we ferment the dough at the lower temperatures between 10°C – 50°F and 18°C – 64°F.

Bench-rest

Allows the gluten strands to relax and re-align, making it much, much easier for you when it comes to the final shaping. It is really worth taking the time to perform this step.

FIFO

If you are making a whole batch of loaves, remember the order you weigh and pre-shape them in by arranging them on a surface and applying FIFO: First In First Out. (This is a mnemonic for baking order, but applies equally to weighing and shaping, simply because the first portion you weigh will be the most relaxed to start pre-shaping with.)

Maillard Effect.

The colour of the crust comes from the Maillard reaction, which causes changes to proteins and caramelisation of the sugars. The longer a dough has had to ferment, the more intense the Maillard effect will be.

Recipes from The Artisan Bakery School

When it comes to baking, the most important thing is to get a feel for the dough; its consistency, ripeness, pliability and elasticity. Our recipes are not set in stone – they can only be guidelines, because different flours react differently to water. A strong white flour will have different properties according to what wheat is was milled from, and who milled it.   Individual tastes also vary, and additions of spices and herbs in particular, are a matter of personal preference. 

We have aimed to share with you how additional ingredients work together with the basic bread doughs presented at the beginning of this book. The additional quantities can easily be adjusted to taste, provided you bear in mind that the dough must not be too crowded. Otherwise, the weight of the extra ingredients will prevent the loaf from rising properly, resulting in a very heavy, stodgy bread.

Ingredients 

We will begin with the list of the individual ingredients and their percentages in relation to the flour weight in your dough.  That means, if you are making a loaf adding dried apricots, using 500g of flour, you see that apricots is listed at  20%, and you add 100g (20% of 500g) to your dough.  After each list, we give the ideal percentage for a mixture of fruits, or cheeses, or nuts etc.  It doesn't matter what proportions are in the mixtures, provided that the total mixture matches the percentage given for the combination.

Suggestions for their combinations are in the next chapter. And examples of how to make breads with them are in the final chapter. 

You will notice that some of the breads using fruits are semi-sweet bread recipes. That is as far as we go in this book as full-on sweet breads tend to be made with enriched doughs (adding butter, oil and eggs), which is a whole different story and another book altogether!

The percentages below relate to the total flour (not dough!) used – so if you use 1000g of flour or 5 cups and you need to add 20% of cheese it would be 200g or 1 cup of cheese.

If you prefer making your breads with natural leaven (see our book Baking Real Sourdough Bread) the same rules apply except that you will have to use a little less water when creating your recipes.

All the additional ingredients should be added after you have mixed the basic dough thoroughly, at the end of the Step 1.

Have fun!

How to create your own recipes

So, how do you make your own recipes?

When making a loaf, first try the percentages that we suggest. You can always adjust them next time round, provided that you measure the ingredients carefully and note them down. If you are happy with the taste of your new loaf, you have your recipe! If not, otherwise, make a note of what you would like to adjust next time round. Making notes is a vital part of new recipe development, especially if you are trying out more than one new loaf at a time, and even more so if you creating something completely new. This goes especially for intuitive cooks – a ‘pinch of this’ and a ‘bit of that’ can produce wonderful results, but without notes, you might never be able to repeat them! Keeping a file of notes on what worked and what didn’t is very helpful, as is taking pictures of both good and bad results.

Things to watch when combining the ingredients:

Water content – some ingredients like vegetables will be rich in water. Either make your original dough with less water (-5%) or add flour when you’re mixing the ingredients into the dough.

Quantities – make sure that you don't pile up too many ingredients as it will be impossible to incorporate them into your dough and the bread will have no supportive structure. The rule of the thumb is to add additional ingredients up to around 50% of the total flour weight. With wet ingredients such as carrots and beetroot add maximum of 35% (around one third) of total flour weight. You will find those suggestions next to each listed ingredient.

Preparing ingredients – mix and knead your dough first and let it rest a little. Then measure all the ingredients from your list and do the necessary preparations such as toasting, cooking, chopping etc.

Note one more time: The percentage for extra ingredients is in relation to the amount of flour and not of the dough.

Individually Listed Ingredients

And their suggested happy medium percentages in relation to flour content of the dough

Dairy

Be aware of the water-content in mozzarella, yoghurt, butter milk etc. Reduce the initial water in your dough accordingly.

Butter 5%

Blue Cheeses 10% - crumbled

Parmesan 10% - shredded

Cheddar 20% - shredded

Gruyère 20% - cubed

Mozzarella 10% - crumbled

Feta Cheese 20% - cubed

Halloumi 10% - cubed

Yoghurt 25%

Buttermilk 25%

When combining cheeses, aim for a total of 20% of the flour weight.

Fruit

Cut dried fruits like apricots, figs, prunes and dates into halves, or dice them. Fresh fruit like apples should be peeled, cored  and chopped.

All fruits listed here, if not mentioned otherwise, are dried. Be aware of the water content in fresh apples and reduce the water in your original dough by around 5%.

Apricots 20%

Figs 25% – dry and fresh

Raisins 20%

Sultanas 25%

Currants 20%

Prunes 25%

Dates 20%

Cranberry 20%

Cherries 20% - dry or firm fresh

Pears 25% - dry or firm fresh

Apples 25% – firm fresh

Bananas 25% - dried or firm fresh

When combining fruits, aim for a total of  25% of the flour weight in the dough.

Nuts

Larger nuts such as walnuts or almonds should be chopped.

Almonds 20%

Pine nuts 10%

Cashew nuts 20%

Hazelnuts 20%

Walnuts 20%

Pecan nuts 20%

Chestnuts 20%

Pistachio 10%

When combining various nuts aim for a total of around 20% of the flour weight in the dough.

Seeds or Similar

For a full instruction on how to prepare seeds please see Appendix 1.

Celery Seeds 10%

Flax/Linseed Seeds 20%

Sunflower Seeds 25%

Sesame Seeds 20%

Rolled Oats 20%

Black Onion Seeds 10%

Poppy Seeds 5%

Pumpkin Seeds 20%

Cracked Wheat 20%

Porridge Oats 20%

Mustard Seeds 5%

When combining different seeds, aim for a total of around 20-25%.

Vegetables

Be aware of the high water-content in vegetables like onions and mushrooms etc.

Olives 20% - halved

Shallots 5% - chopped

Onions 5% - chopped

Garlic 3% - chopped

Carrots 25% - grated or diced

Potatoes 30% roasted or boiled and mashed

Sweetcorn 20%

Bell peppers 10% - chopped – roasted or fresh

Beetroot 20% - shredded

Tomatoes 20% - chopped

Tomato purée 10%  

Mushrooms 10% - chopped

Parsnips 10% - grated fresh, or cooked and chopped

When combining vegetables aim for around 25% of the flour weight in the dough.

Oils

Chilli can be added to any oils except coconut. 

Olive Oil 5%

Sunflower Oil 5%

Coconut Oil 5%

Sesame Seed Oil 3%

Walnut Oil 5%

Hazelnut Oil 5%

Combinations should total 5%.

Spices

Spices are at their most aromatic when freshly ground. Toasting the whole seeds before grinding also helps release the flavour. If you have not used a particular spice before, remember that a little goes a long way. You can always add more next time you make the recipe.

Cumin Seeds 2%

Caraway Seeds 2%

Chilli seeds / powder 1%

Cayenne Pepper 1%

Black Pepper Corns 2%

Coriander Seeds 2%

Cardamom – freshly ground seeds of 1  pod to 200g flour

Turmeric 1%

Fresh ginger root, grated 5%

Paprika – 3%

Pink Pepper Corns 3%

Nutmeg, freshly ground, to taste

Saffron Strands, to taste

Cinnamon, ground, to taste

Vanilla – to taste

Orange or Lemon Zest – to taste

Star Anise – to taste

Herbs 

As with spices, be careful when using herbs. Dried herbs have a more concentrated flavour than fresh ones, so less is required. Percentages given here are for dried herbs.  If you are using fresh herbs, the flavour is slightly sweeter and more delicate, so you can use more of them. Fresh herbs should be chopped, and their stems removed. Fresh basil is best torn, as metal blades oxidise the flavour.

When combining dried herbs, use no more than 1% of the flour weight in your dough.

Basil 1%

Pesto 5%

Oregano 1%

Thyme 1%

Rosemary ½ %

Sage ½ %

Parsley 3%

Mint ½ %

Chives 1%

Dill 1%

Fennel ½ %

Tarragon ½ %

Lavender ½ %

Alcohol

All the alcohol evaporates during the baking, so only the flavour is left - no risk for drivers! The percentages given here are for adding character to the loaf. It is also possible to replace all the water in a recipe with beer or with cider, adding an extra 10% water to allow for evaporation of the alcohol.

Beer 30%

Cider 30%

Brandy 10%

Rum 10%

Sugars

Barley Malt 5%

Molasses 5%

Honey 10%

Sugar 5%

Charcuterie

All to be chopped and used up-to 25%

Ham

Pepperoni

Chorizo

Pancetta

Salami

Other ingredients

Eggs 10% (reduce water content in your basic dough by 5%)

Tahini 10%

Mustard 5%

Chocolate 20% combine with Cocoa Powder 5%

(add more water as cocoa powder is dry)

Soy Sauce 5%

Hoummus 5%

Marmite 1%

The Artisan Bakery School Combinations 

The following combinations can be used with any of the basic dough recipes at the beginning– remember again, percentages relate to total flour used.

Preparations

All dry fruit can be halved or diced

Fresh fruit can be diced to desired size

Vegetables should be cooked and mashed or diced (potatoes, parsnips) or raw and shredded (carrots, beetroot)

Cheese should be shredded (such as cheddar) or cubed (such as feta)

Onions and garlic should be peeled and finely chopped

Nuts can be halved or quartered – pine nuts are fine as they are

Nuts and seeds can be toasted or soaked

Cardamom pods should be peeled and their seeds crushed

Cumin and caraway seeds can be crushed or used whole

Fresh ginger should be peeled and finely chopped

Fresh herbs chopped as needed…

Apricots

Apricot & Cashew Nuts

Apricots 20%

Cashew Nuts 20%

Cinnamon – to taste

Orange Zest to taste

Cardamom 1 pod per 200g / 1 cup flour

Fresh Ginger 5%

Honey 5% - optional

Apricots & Cranberry & Walnut

Apricots 20%

Walnut toasted 10%

Cranberry 10%

Cinnamon to taste

Barley Malt 5%

Walnuts

Walnuts & Pears

Dry pears 20%

Walnuts 20%

Honey 5%

Ground ginger 3%

Walnuts & Prunes & Anise

Walnuts 20%

Prunes 20%

Cumin 1%

Honey 4%

Orange or lemon zest to taste

Anise to taste

Walnuts & Blue Cheese

Walnuts 20%

Blue cheese 20%

Onions 5%

Walnuts & Figs

Walnuts 20%

Figs 20%

Cumin 1%

Walnuts, Apple & Cranberry

Walnut 20% toasted

Apple 10% diced

Cranberry 10% - optional

Cinnamon to taste

Ginger 5% fresh, diced

Apples

Apple, Cinnamon & Cardamom

Apples 20% diced and cored

Cardamom 1 pod on 200g / 1cup flour

Cinnamon to taste

Apple, Apricots & Pine Nuts

Apples 10%

Apricots 20%

Pine nuts 10%

Rosemary 1% or to taste

Apple, Hazelnuts & Ginger

Apples 20% - fresh

Ginger 5% fresh

Hazelnuts 20% peeled & toasted

Apples & Walnuts

Apples 20%

Walnuts 20%

Honey or barley malt 5%

Other Dried Fruits & Nuts

Dates & Pine Nuts

Dates 20%

Pine nuts 20%

Barley malt 5%

Hazelnuts & Currants

Hazelnuts 20% peeled and lightly toasted

Currants 20%

Almonds, Raisins & Honey

Almonds 20% toasted in dark soy sauce

Raisins 20%

Honey 3%

Orange zest to taste

Golden Sultanas, Fennel & Orange

Golden sultanas 33%

Fennel 4%

Orange zest to taste

Pecan & Cranberry

Pecan 20% toasted

Cherries 20%

Orange zest to taste

Almond, Dates & Tahini

Almonds 20% toasted in dark soy sauce

Dates 20%

Honey 5%

Tahini 8%

Figs

Fig, Chestnut & Anise

Figs 20%

Chestnuts 20%

Anise to taste

Lemon & orange zest to taste

Barley malt 3%

Fig, Hazelnut & Ginger

Fig 20%

Hazelnut 25% peeled & roasted

Ginger fresh 3%

Fennel 2%

Rosemary & Cayenne pepper to taste

Fig, Cranberry & Cumin

Figs 20%

Cranberries 20%

Ginger fresh 5%

Anise to taste

Cumin 1%

Honey or barley malt 5%

Carrots & Other Vegetables

Carrots & Dill

Beetroot 10%

Carrots 20%

Dill to taste

Orange zest to taste

Carrot & ginger.

Carrots 33%

Lemon or orange zest to taste

Thyme to taste

Ginger 5% - fresh

Carrot & Orange

Carrots 33%

Cumin 3%

Orange zest to taste

Carrot, Cheese & Onion

Carrots 20%

Onions 5%

Garlic 2%

Cheddar cheese 20%

Caraway 1%

Cumin 1%

Potatoes

Potato, Onions & Herbs

Potatoes 33% (mashed)

Onion 5%

Rosemary to taste

Parsley to taste

Roasted Potato, Onions & Thyme

Olive Oil Dough

Roasted potatoes 33%

Roasted onions 20%

Thyme to taste

Potato, Olive & Sage (Olive Oil dough)

Potato (mashed) 25%

Olives 20%

Sage to taste

Rosemary to taste

Tomato & Rosemary

Tomato purée 10%

Celery seeds 5%

Black onion seeds 5%

Fresh rosemary to taste

Shallots, Garlic & Herbs

Shallots 10%

Garlic 5%

Olive Oil 5%

Rosemary to taste

Thyme to taste

Cayenne pepper to taste

Beetroot & Hoummus & Parsley

Beetroot 33%

Hoummus 10%

Mustard powder 2%

Fresh parsley 2%

Pepper 1%

Beetroot, Soy Sauce & Ginger

Reduce water in the dough by 10%

Beetroot 25%

Walnuts 20%

Soy sauce 5%

Garlic 5%

Ginger 3%

Orange zest to taste

Beetroot, Roasted Pepper & Feta 

Beetroots 25%

Roasted pepper 10%

Feta cheese 20%

Garlic 5%

Dill to taste

Red peppercorns to taste

Cheese

Olive & Blue Cheese 

Cheese (blue cheese StArgur/Stilton/Gorgonzola) 20%

Olives 20%

Mixed herbs to taste

Crushed black pepper to taste

Cheese and Garlic 

Cheese (hard cheese – cheddar/gruyère) 25%

Caraway 2%

Garlic 5%

Onion 5%

Chives to taste

Basil to taste

Four Cheeses & Tomato 

Feel free to experiment with your local cheeses keeping in mind the tastes compatibilities

Feta Cheese 5%

Parmesan 5%

Cheddar 5%

Gruyere 5%

Garlic 5%

Tomato paste 4%

Pesto basil paste 3%

Seeds & Spices & Sweet Things

Seeds & Spices

Sunflower 10%

Linseed 5%

Porridge oats 5%

Sesame seeds 10%

Fennel 3%/

Coriander 2%

Caraway seeds 2%

Barley malt 7%

Seeded Prune & Red Peppercorns

Prunes 20%

Seed Mix – a mix of your choice – 25%

Whole red peppercorns to taste up-to 3%

Seeded Tahini & Cardamom

Seed Mix – a mix of your choice 33%

Tahini 10%

Sesame seeds for the topping (use egg wash)

Cardamom 1 pod for 200g flour

Honey or barley malt 5%

Dates, Banana & Ginger

Dates 25%

Bananas – fresh & firm – 20%

Ginger – fresh – 5%

Cardamom 1 pod per 200g / 1cup flour

Honey 5%

Nutmeg to taste

Oats, Barley Malt & Coriander

Oats 20% (soaked in boiled water 15 minutes)

Toasted oats 10%

Honey 7%

Barley malt 6%

Coriander seeds 1%

Ginger – fresh – 3%

Date, Banana & Chocolate

Dates 20%

Bananas – fresh & firm – 20%

Chocolate chips or chocolate – 10%

Coco powder 5%

Cardamom 5 pods peeled and crushed

Honey 10%

Pistachio 10%

Nutmeg to taste

The Artisan Bakery School’s Magnificent Seven

Seven of our star performers. All recipes will make 2 medium loaves

Seeded Beer Bread with Cheese & Chilli

A rustic loaf with two kinds of kick.

Beer Dough

450g / 1lb White flour 3½ cups

150g / 5.3oz Wholemeal flour (Einkorn) 1 cup

390g / 13.8floz Beer 1¾ cups

12g / 2tsp Salt 2 tsp

6g / 1tsp Yeast 1 tsp

Mix the ingredients as in Step 1

Added Ingredients

200g / 7.1oz Parmesan or cheddar or gruyère cheese 1½ cup

90g / 3.2oz Sesame seeds (roasted) ¾ cup

30g / 1oz Black onion seeds ¼ cup

Hot chilli flakes to taste

At the end of the Step 1, flatten your dough and spread the cheese, chilli flakes and the seeds on top of it. Fold the dough over on itself and keep folding everything in until you can knead the dough and all the ingredients are evenly distributed.

Follow the other 6 steps as in the main basic bread recipe.

Decorate with egg wash – beat an egg and brush on a layer on top of the dough. Sprinkle with sesame seeds.

Beetroot Souper Loaf

A stunning bread that’s ideal with soup, and made with a super-food!

Note: Because of the water in beetroot and shallots you’ll need to reduce the water in the basic dough recipe by 10%

1000g / 2lb 3.3oz Basic Dough

(the Basic Brown works well)

180g / 6.3oz Beetroot 1½ cup

2 tsp Chopped fresh dill

60g / 2oz Walnuts ½ cup

30g / 1oz Shallots ¼ cup

3g / ½tsp Black pepper ½ tsp

60g / 2oz Blue cheese ½ cup

Fine chop the shallots and dill. Chop the walnuts and grate the beetroot. Crush the pepper and crumble the blue cheese.

At the end of the Step 1 flatten the dough, spread all the ingredients on top of it. Knead until the ingredients are fully incorporated.

Follow the other steps exactly as in the main basic bread recipe.

Best Bunny Bread

A mild and mellow golden loaf that’s as popular with children as with rabbits…

Note: Because of the water in the carrot and onions you’ll need to reduce the water in the basic dough recipe by 10%

1000g / 2lb 3.3oz Basic Dough

(Basic White is best)

260g / 9.2oz Carrots 2 cups

60g / 2oz Onions 10% ½ cup

30g / 1oz Garlic 5% ¼ cup

90g / 3oz Cheddar cheese ¾ cup

Caraway to taste

Cumin to taste

Fine chop the onions and garlic (you can fry the garlic until golden for extra mellowness). Grate the carrots and the cheese. Crush the caraway and cumin.

At the end of the Step 1 flatten the dough, spread all the ingredients on top of it. Fold the dough over on itself and keep folding everything in until you can knead the dough and all the ingredients are evenly distributed.

Follow the other 6 Steps exactly as in the main basic bread recipe.

Proper Peasant Bread

For hard-working people everywhere, a loaf that will keep you going all day.

1000g / 2lb 3.3oz Basic White with Olive Oil Dough

300g / 10.6oz Mashed potato 2½ cups

60g / 2oz Butter ½ cup

120g / 4.3oz Olives 1 cup

1.5g / ¼tsp Sage

1.5g / ¼tsp Rosemary 0.25%

Peel and boil the potatoes. Add butter, salt and crushed black pepper and mash them. Fine chop the herbs and chop the pitted olives in half.

At the end of the Step 1 flatten the dough, spread all the ingredients on top of it. Fold the dough over on itself and keep folding everything in until you can knead the dough and all the ingredients are evenly distributed. The olives will try to pop out, but just show them who’s boss!

Follow the other 6 Steps exactly as in the main basic bread recipe.

Cocoa Delight

1000g / 2lb 3.3oz Basic Dough – White

100g / 3.5oz Milk chocolate 1 cup

25g / 0.9oz Cocoa powder ¼ cup

125 / 4.4oz Dried cranberries 1 cup

60g / 2oz Pistachio or cashew nuts ½ cup

60g / 2oz Sesame seeds ½ cup

54g / 1.9oz Tahini ¾ cup

Cumin to taste

25g / 0.9oz Honey ¼ cup

Finely chop the chocolate and add the cocoa powder and cranberries. Toast the nuts and sesame seeds and grind the cumin seeds. Break up the cashews if you are using those (pistachios are okay whole). Mix all those ingredients in a bowl.

At the end of the Step 1 flatten the dough, pour the tahini and honey on it and spread all the other ingredients on top of it. Fold the dough over on itself and keep folding everything in until you can knead the dough and all the ingredients are evenly distributed.

Follow the other 6 Steps exactly as in the main basic bread recipe – you may want to use egg wash and sprinkle the loaf with some sesame seeds (no need to toast those) just before putting the loaves into the oven.

Happy Monkey Bread

For a high-energy breakfast or a tea-time treat. Especially brilliant when toasted.

1000g / 2lb 3.3oz Basic Dough – White

200g / 7oz Bananas – fresh – 2 cups

100g / 3.5oz Dates – dried – 100g 1 cup

50g / 1.7oz Cashews grilled ½ cup

Freshly ground seeds of 5 cardamom pods

25g / 0.9oz Honey ¼ cup

Nutmeg to taste

Crumble cashew nuts and toast them. Peel and slice the bananas and chop the dates. Mix in a bowl with the cardamom.

At the end of the Step 1 flatten the dough, pour the honey on it and spread all the other ingredients on top of it. Fold the dough over on itself and keep folding everything in until you can knead the dough and all the ingredients are evenly distributed.

Follow the other 6 Steps exactly as in the main basic bread recipe. For extra happiness, use egg wash and sprinkle the loaf with sesame seeds (no need to toast those) just before putting the loaves into the oven.

Tiny Treasures Bread

Seeds really are tiny treasures; each one contains its own ‘recipe’ for a whole new plant. Here’s a loaf that celebrates them!

1000g / 2lb 3.3oz Basic Dough (Wholemeal or with Rye)

50g / 1.8oz Honey – ½ cup – Add this to the dough at the beginning of the Step 1)

200g / 10.6oz Seed soak (drained&dried)* 1½ cups

Seed Soak

60g / 2oz Sunflower seeds ½ cup

40g / 1.3oz Flax seeds (Linseeds) ¼ cup

60g / 2oz Pumpkin seeds ½ cup

40g / 1.3oz Sesame seeds ¼ cup

*Instead of soaking the seeds you may want to slightly toast them. For other seed combinations please see Adding Seeds to Your Recipes.

Flatten your dough and spread the seeds evenly on top of it. Fold the dough over on itself and keep folding everything in until you can knead the dough and all the ingredients are evenly distributed.

Follow the other 6 Steps as in the basic bread recipe.

Decorate with egg wash – beat an egg and brush on a layer on top of the dough. Sprinkle with a mixture sesame, pumpkin, sunflower and linseeds.

Adding Seeds to Your Recipes

Seeds from bottom to top – pumpkin, sesame, sunflower, blue poppy, millet and brown linseed

For added flavour, texture and goodness we add seeds to our breads. They need to be soaked prior to mixing and kneading the dough. Soaking the seeds brings flavour out of them, makes them more digestible, stops them from taking water out of your dough and softens them up so that they don’t cut through the air bubbles within the dough.

For each recipe, soak up to 4 types of seeds. Put the seeds into a bowl, pour water over your mix, add salt to taste, stir and cover. Soaking time is minimum 2 hours and up to 16 hours. If the time is shorter than 6 hours you can add hot water instead of cold.

Toasting seeds is also an alternative to soaking them, as the toasting seals them up and prevents them stealing water from the dough.

Seed Varieties

These are some of the seeds that you can combine according to your taste to use in the marked recipes below:

Flax/Linseed Seeds

Sunflower Seeds

Sesame Seeds

Rolled Oats

Black Onion Seeds

Poppy Seeds

Pumpkin Seeds

Millet

When decorating with seeds, beat an egg and brush the surface of the dough with it and then sprinkle the surface with one or several types of seeds.

Seed Combinations

You can buy ready-mixed seeds, but we suggest you make your own mixes to suit the kind of breads you want to make. For instance, to make a kilogram of seed mix you may want to combine the following:

Flax/Linseed Seeds 20%

Sunflower Seeds 30%

Sesame Seeds 30%

Pumpkin Seeds 20%

or

Millet 30%

Black Onion Seeds 20%

Rolled Oats 30%

Sesame Seeds 20%

or

Flax/Linseed Seeds 20%

Sunflower Seeds 40%

Sesame Seeds 20%

Pumpkin Seeds 20%

or

Rolled Oats 20%

Black Onion Seeds 10%

Pumpkin Seeds 35%

Millet 35%

…and so on according to your preferences…

About the ingredients.

Flour

We work mainly with organic heritage flour. This is flour that has not been meddled with! It comes from ancient wheat varieties that have not been super-hybridised in order to get higher yields. Our customers who have problems eating mass-produced bread often tell us that they enjoy our loaves without any digestive problems.

Otherwise we recommend organic strong bread flours.

Ordinary Wheat Flour (strong bread flour)

Heritage Wheat Flour

Spelt

Rye

Einkorn

Kamut

Advantages of organic heritage flours over the modern most common flour are:

Much healthier – simpler proteins are easier to digest

Richer in goodness

Tastier

Supporting ethical food production

Disadvantages:

Simpler proteins mean less dynamic gluten – so loaves tend to rise less high.  Lower your expectations in terms of volume, and relish the rewards of better taste and healthier eating.

Water

All life depends on water. In general, the more water you add, the livelier your dough will be and the airier the crumb in the final loaf. Some breads demand up to 85% hydration (water) in comparison to the flour weight, but 60% to 75 % is more common. We believe it is important to use mineral or filtered water in baking, as the chlorine and chemicals present in tap water negatively affect the yeast.

Yeast

Yeasts are spores that belong to the fungi kingdom. Wild yeasts (Saccharomyces exiguus) are naturally present in the growing grain, the flour and the air. A mixture of flour and water left on its own will eventually start to ferment thanks to the yeast. Baker’s yeast (Saccharomyces cerevisiae) was first produced commercially about 200 years ago, and can be purchased in blocks of putty-like substance from supermarkets or local bakeries. Check which suppliers are using GM ingredients, though. The acids present in wild yeast sourdough (see Baking Real Sourdough) have the effect of moderating the proteins in the flour, making them more digestible. They also improve the bioavailability of minerals and vitamins in wholemeal flours.

Salt

If yeast is the accelerator in dough, then salt serves the function of the brakes. It controls the activity of the yeast, strengthens the dough structure, and of course adds essential flavour.

Have fun with your adventures in recipe creation, and remember The Artisan Bakery School is always glad to welcome you to another course, or even a baking weekend.

Thank you for purchasing this book!

If you enjoyed this book and would like to share your experience of reading it, please leave your feedback.

Your comments are greatly appreciated.

Thank you!

Other Books by The Artisan Bakery School

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Faster Artisan Breads

This book dispels the myth that great bread is time consuming or difficult to make. We believe our FAB (Faster Artisan Breads) method is probably the fastest and most straightforward-ever way of making authentic artisan breads without a sourdough leaven, based on the professional technique of retardation. In just three simple steps, it delivers all the taste and nutritional virtues of slow food, and is faithful to centuries-old baking principles, but takes only a few minutes hands-on.

Suitable for beginners and advanced bakers alike, this book shows you:

*The 3 simple steps to outstanding bread

*How to make ‘slo-mo’dough by using the fridge.

*How to fit a simple baking schedule into the busiest life

*How to improve the taste and texture of your bread

*How to mix one batch of dough and bake fresh bread every day for a week

Contains:

*Fabulous, foolproof bread recipes

*Step-by-step colour photographs and clear explanations

*Great tips on how to improve the look, taste and texture of your loaves

*Insights into the three Ts: timing, temperature and technique

*Advice on creating your own recipes

A survival guide for even the busiest bread-lovers.

Gluten-Free, Gourmet Friendly Breads

Taught by two experienced bakers and teachers this book shows you how to make the kind of gourmet-fabulous breads that everyone at your table will want to share, from soft sandwich loaves to crispy baguettes to rich, spiced breads or cashew nut sourdough.

*Pizzas for parties, fougasse for sharing, pitta for filling, and little socca nibbles to enjoy as snacks, are all artisanal creations from the richly rewarding world of naturally gluten-free baking.

*Create your own custom flour blends to get exactly the artisan breads you’ve always wanted. 

*Learn how to make your loaves rise in a variety of ways, including using your own wild yeast leaven.

  • Discover a wide variety of naturally gluten-free flours milled from beans, grains, nuts and vegetable starches.

*Learn which natural seeds and plant fibres can create elastic, chewy crumb, without chemicals or additives.

*Get practical tips on buying, storing and even milling your own flours.

*Be inspired and equipped to experiment with new breads of your own.

The truly foodie approach to naturally gluten-free breads.

Building a Wood Fired Oven in a Day

Short and sweet, this book is for anyone who’s dreamed of baking bread or pizza in their own outdoors woodfired oven, but always lacked the space, the skills to build one or the funds to buy one.

The Mini Wood Fired Oven costs less than a £100 to build. Its footprint is just one metre square, it is fantastically simple to make, and you don’t have to make room to store it in your shed when the first frost comes.

Inspired by an ancient Croatian baking method, Dragan built the Mini Wood Fired Oven in our garden at The Artisan Bakery School in just one day. It makes a beautifully versatile alternative to the full-size wood fired oven we use to bake breads and make pizzas for the village.

  • Takes 1 hour to reach baking temperature

  • Requires very little wood

  • Lends fabulous, smokey character to food

  • Can be used for breads, pizzas, baked spuds, casseroles and even barbecued food

  • Building a Wood Fired Oven in a Day includes full plans,dimensions, photographs, lists of materials and tools, step-by-step building instructions, and explanations on how to best use your oven.

Baking Real Sourdough Bread

Wild sourdough magic at your fingertips!

Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.

Packed with clear explanations and helpful photographs the book shows:

  • The Seven Steps to creating truly exceptional artisan loaves

  • How to create, manage and maintain a wild yeast leaven

  • How to choose and use the best flours

  • The secrets of long fermentation

  • Tips on improving the look, taste and texture of your loaves.

  • Insights on managing the three T’s: Timing, Temperature and Technique

  • How to bake sourdough that tastes the way you want it to – from milky to truly tart

  • Includes original recipes from The Artisan Bakery School.

A handbook for anyone reaching for a real life-skill.

Artisan Bread for Beginners

Artisan bread is often sourdough, but beginners can achieve equally impressive results without using a sourdough culture. The secret is in a process called retardation – or ‘slo-mo’dough. This book shows you how to use your fridge so you can fit baking authentic artisan bread into even the most hectic lifestyle.

It includes:

  • Our proven Seven Steps method for reliable results every time

  • Illustrations of all the steps, backed up with clear explanations

  • Insights into the three Ts: timing, temperature and technique

  • Tips on improving the look, taste and texture of your loaves.

  • Ideas for using fruits, nuts and seeds to create an impressive selection of wonderful, original breads

  • Original recipes developed by The Artisan Bakery School

A handbook for anyone reaching for a real life-skill.

Perfect Pizza

Friday nights are pizza nights at The Artisan Bakery School, where we sell wood fired pizzas for locals to take away. Our experience of making, shaping and baking great pizza, and teaching these skills to our students, is now available in this short, fully illustrated handbook for budding pizzaristas.

Discover:

  • The Seven Steps to making the perfect pizza dough

  • How to manage refrigeration so your dough will wait for you, not the other way around

  • Techniques for shaping your dough into perfect circles without a rolling pin

  • Tips for creating your own signature sauce

  • Hints on how best to dress your pizza

  • The secrets of the tarte flambée

  • How to get the very best out of your home gas or electric oven, for crispy crust and delectably tender dough

A handbook for anyone reaching for a real life-skill.

Baking Low Gluten & Heritage Breads

As the tide of people suffering with sensitivities to modern wheat and gluten continues to rise, the need for a fresh approach to baking bread is obvious.

Through clear text and pictures, this book shows you how to bake beautiful, nutritious artisan loaves using low gluten and heritage flours and a natural, wild yeast leaven. The Artisan Bakery School’s Seven Steps method makes the baking ultra simple, while the gourmet recipes will inspire you to show off to your friends.

Learn:

  • Why heritage flours are better for your body

  • How to make a range of rich and characterful breads in seven easy steps

  • How to make and manage consistently healthy wild yeast starters

  • Tips for improving the looks, taste and texture of every bread you bake

  • How to choose, source and combine various heritage flours

  • To control the three Ts: timing, temperature, technique

  • The best ways to use seeds

If you care about what you eat, this book is for you!

The Microbakery Blueprint

This book is a practical guide to turning your bread-making into a successful microbakery business. Focusing on Dragan and Penny’s start-up bakery in the tiniest house in Oxford, UK, and going on to the success of The Artisan Bakery School in Devon, The Microbakery Business Blueprint gives all the nitty-gritty details of running a baking business from home.

  • The local legal requirements: Environmental Health, licences etc.

  • How to start trading with minimum initial investment – just one oven!

  • Getting a handle on finances, branding and marketing

  • How to cost and price your breads

  • Business development and the importance of growing organically

  • Setting a baking schedule to match your stamina

If you like the idea of being able to manage your own time, earning a living ethically and contributing to your local community, this book is for you.

For details on how to make good bread, see the Artisan Bakery School companion volumes: Artisan Bread for Beginners or Baking Real Sourdough Bread, A Million and One Original Bread Recipes and Baking Low Gluten Sourdough Bread.

The Micropizzeria Blueprint

The Micropizzeria Blueprint, and its companion volume Perfect Pizza, are the most recent books from The Artisan Bakery School. Together, they show how almost “anyone with a kitchen and a phone” can learn to be a pizzarista, and run a takeaway pizza business from home, or from a mobile pizza van. Practical advice includes:

  • Compliance with local legal requirements

  • The basics of finances, branding and marketing

*Choosing and using your oven: wood fired or professional stone-baker

  • Costing initial outlay on equipment

  • Planning your work area

  • Costing and pricing your pizzas

  • Lists of equipment and suppliers

Having built a wood fired oven, Dragan and Penny now sell takeaway pizza from The Artisan Bakery School every week and it’s becoming increasingly popular. Properly made pizza is certainly ‘fast’ food, but it can also be healthy, exciting, ethically produced and a runaway success for you too. This book shows you how!

About The Artisan Bakery School

The Artisan Bakery School is devoted to outstanding real breads and pizzas.

Run by Penny and Dragan at their 200-year old cottage in rural Devon, England, the School also serves the village of Sparkwell as a bakery / pizzeria. We have baked bread for our local gastronomic restaurant, ran by the winner of the UK Masterchef 2012, Anton Piotrowsky.

We are passionate about passing on the basic life-skill of baking real bread to as many people as possible; for their health, for their happiness, and because it’s great fun! We have taught students of every age from 3 to 83, from all over the world and every walk of life. We were also one of the first schools in the country to offer a Microbakery / Micropizzeria Business courses.

Our special interests are in heritage flours and heirloom techniques, including baking in a real wood fired oven, or using the ancient Croatian method of baking ‘under the bell’.

Dragan and Penny also run Pendragan Publishing and are authors of a number of fictional books.

We’d love to hear from you!

Contact Us

Like us on Facebook

[email protected]

To find out more about our one-day and residential courses, our woodfired pizza parties or our workshops-on-wheels, please visit:

www.theartisanbakeryschool.com

About Dragan

Dragan’s story

“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.

Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.

But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.

The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.

Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.

I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.

My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”

Apart from baking Dragan does magic shows for all ages and writes books for children.

About Penny

Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.

As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.

The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.

Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.

But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”

Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

Services

Dragan and Penny offer Skype consultations, at a fee, on any aspect of the book.

We also do book editing, translation and copywriting services.

Contact Us

[email protected]

www.theartisanbakeryschool.com

Useful Links

Here are some you tube links that will help you to understand the key technique of folding, pre-shaping and shaping the bread dough.

Also some tips on decorating and cutting.

Dividing and pre-shaping

Main bread-shaping techniques

Wet dough shaping

Shaping a round loaf

Shaping and cutting a batard

Shaping a batard

Great cuts!

Using stencils to decorate bread


A Million and One Original Bread Recipes

A Million and One Original Bread Recipes There are more potential recipes for brilliant breads than there are games of chess or atoms in the known universe! This breakthrough book from The Artisan Bakery School not only shows you how to make great breads, but how to successfully develop original recipes of your own. * Make authentic artisan breads following our simple Seven Steps, fully illustrated with tips and techniques for improving the taste and looks of your loaves. * Learn proportions for incorporating 100 different nuts, seeds, fruits, veg, cheeses, meats, herbs and spices etc. * Successfully combine ingredients to balance flavours and textures * Choose the right flours for different loaves * Create stunning original recipes of your own * Including over 50 recipe suggestions developed by The Artisan Bakery School plus details of our seven star performers. An inspiration for adventurous bakers of any level!

  • ISBN: 9781311698049
  • Author: Pendragan
  • Published: 2015-11-08 11:05:21
  • Words: 12859
A Million and One Original Bread Recipes A Million and One Original Bread Recipes