Another day, another round of freezer baking*. Pizza-style onion breads, this time.

Ingredients:
500gr strong bread flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
4gr whole cumin seeds
200gr** sautéed onions

*because yesterday I'd found a bag with sautéed onions in a freezer drawer.
*150 would have sufficed but the bag held 200.

#OnionBread
#Onion
#Bread
#RichardBertinet
#OliveOilDough
#HomeMade
#HomemadeBread

More playing-with-food stuff.

500gr strong bread flour
20gr coarse semolina flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
2gr ground cardamom seeds
200gr mixed candied fruit peel.

138gr per roll; baked at 230°C/446°F for 20 minutes; if you prefer a less dark crust, preheat to 230°C/446°F but then bake at 210°C/410°F.

(I used the stand mixer, since incorporating 200gr fruit peel is a lot...)

#Baking
#Bread
#Cardamom
#CandiedFruit
#RichardBertinet

Today's bake is for giving away*: a sweet almond tart.
I had pie crusts in the freezer and I made the filling earlier this morning.

Filling ingredients:

- 250gr butter
- 250 gr almond flour
- 250 gr caster sugar
- 50gr regular flour
- 3 eggs
- 2 tbs fancy liquor
- almond flakes for the topping
- clear jam + few drops of water warmed through, for the glaze

*My last sweet tooth got pulled decades ago, so this is not my kind of thing.

#Almandine
#RichardBertinet
#PastryBaking
#SaturdayBaking

Today's bake is for giving away*: a sweet almond tart.
I had pie crusts in the freezer and I made the filling earlier this morning.

Filling ingredients:

- 250gr butter
- 250 gr almond flour
- 250 gr caster sugar
- 50gr regular flour
- 3 eggs
- 2 tbs fancy liquor
- almond flakes for the topping
- clear jam + few drops of water warmed through, for the glaze

*My last sweet tooth got pulled decades ago, so this is not my kind of thing.

#Almandine
#RichardBertinet
#PastryBaking
#SaturdayBaking

Easiest dinner prep ever.

- take pre-baked pie crust out of the freezer
- take pre-made pie filling out of the freezer
- preheat the oven
- bake the pie.

#Pie
#Chicken
#RichardBertinet

Easiest dinner prep ever.

- take pre-baked pie crust out of the freezer
- take pre-made pie filling out of the freezer
- preheat the oven
- bake the pie.

#Pie
#Chicken
#RichardBertinet

I was in a frivolous baking mood, so I made more of #RichardBertinet's cheese thingies, with an enriched, croissant-adjacent dough. I will eat two - or three - today; the rest will go into the freezer.

Ingredients:
- 200gr milk
- 2 medium sized eggs (around 100gr shelled weight)
- 500gr strong bread dough
- 30gr fresh yeast
- 10gr salt
- 50gr caster sugar
- 200gr butter
- 100 to 150gr* grated cheese
- some paprika** powder

*depending on your cheese dependence.
**I used tandoori

#Cheese
#Bread

I was in a frivolous baking mood, so I made more of #RichardBertinet's cheese thingies, with an enriched, croissant-adjacent dough. I will eat two - or three - today; the rest will go into the freezer.

Ingredients:
- 200gr milk
- 2 medium sized eggs (around 100gr shelled weight)
- 500gr strong bread dough
- 30gr fresh yeast
- 10gr salt
- 50gr caster sugar
- 200gr butter
- 100 to 150gr* grated cheese
- some paprika** powder

*depending on your cheese dependence.
**I used tandoori

#Cheese
#Bread

More bread baking today; one of my favourites.

Ingredients:
350gr water
300gr wholemeal flour
200gr strong bread flour
10gr fresh yeast
10gr salt
200gr dried apricots
1 cup of oats

#RichardBertinet
#Homebaked
#Bread
#DriedApricots
#DriedFruit

More bread baking today; one of my favourites.

Ingredients:
350gr water
300gr wholemeal flour
200gr strong bread flour
10gr fresh yeast
10gr salt
200gr dried apricots
1 cup of oats

#RichardBertinet
#Homebaked
#Bread
#DriedApricots
#DriedFruit

Today's bread; a mix of two Richard Bertinet recipes.

Ingredients:

- 500 gr strong bread flour
- 20gr semolina flour
- 320gr water
- 50gr olive oil
- 15gr fresh yeast
- 10gr salt

Instructions:

- mix and knead, form into a ball and let it rest for an hour
- reshape into a ball and let it rest for fifteen minutes
- preheat oven to 240°C/464°F
- give it its final shape and proof for an hour
- score and bake for 5 minutes at 240°/464°F and 25 more at 220°C/428°F

#HomeBaking
#RichardBertinet

Today I baked a 'pain de campagne' and I decided to make a soup to go with that; a riff on the traditional French onion soup.

Bread ingredients:
400gr strong bread flour
100gr rye flour
10gr salt
20gr fresh yeast
50gr butter*
Chopped leaves of a large bunch of fresh oregano (though I used sage, from the freezer)

*A #PaulHollywood recipe; he uses a lot of butter in his breads. This is a nice bread but I prefer the #RichardBertinet version.

#PainDeCampagne
#OnionSoup
#HomeBakedBread

I will have one later, purely for testing purposes, obviously.
The rest will go into the freezer. (Self control is so much easier if the objects of your desire* are frozen rock solid.)

*and these are true calory bombs:
500gr strong bread flour
200gr full fat milk
100gr butter (folded into what would become a many-layered dough**)
120gr cheese
30gr fresh yeast
19gr sugar
**like a croissant dough

#CheeseTwisters
#CheeseSticks
#EnrichedDough
#Butter
#Cheese
#RichardBertinet

Pizza!

(Well, not the real thing: my indoor oven 'only' reaches 260°C/500°F and my outdoor pizza oven easily gets to the 400°C/752°F that you need for proper pizza, but this one still tasted very nice.)

Anyway, the pizza dough was made following a two-day Richard Bertinet recipe from his book 'Dough'.

#HomeBakedPizza
#Pizza
#RichardBertinet

Another day, another Richard Bertinet recipe, for a prune & cardamom bread.
Again, I used my new oven bread pan, to see how that would go. It was a tight fit but all went well.

Pro tip (learned from Monsieur Bertinet):
If you bake on a regular basis, always have a big jar with rum and dried fruit in it on a shelf. Just top it up regularly and you will never again have these irritating delays when a recipe asks for pre-soaked fruit.

(Recipe in the comments.)

#RichardBertinet
#HomeBakedBread

More bread baking, and this is one of my all-time favourites: Richard Bertinet's lavender & honey wholemeal bread - but this time I baked it in my new oven bread pan, and that made a real difference. This bread has never looked so good.
I baked it 15 minutes with the lid on, and then 20 without.

Ingredients & instructions in the comment section.

(If you like this post, please boost/reblog.)

#RichardBertinet
#HoneyLavenderBread
#ChallengerBreadPan
#HomeBakedBread

More sweet pastry baking, so more things to give away to people here in the village, since I don't really like sweets. Unfortunately, things like these cinnamon rolls are really fun to make. Anyway, I already have a taker for six of them - and I ate the smallest, because I'd never baked these before and I needed to know they were good enough to give away; they are. The rest I'll freeze for now.

#CinnamonRolls
#RichardBertinet
#HomeBakedPastries
#SweetRolls
#PastryBaking

Today's cheese twisters (a Richard Bertinet recipe) are obscenely rich and insanely delicious.
The dough is enriched with eggs and butter, with full fat milk used instead of water, and with 50 gr of sugar(!) added to the mix.
The butter is folded inside the dough, like in a croissant dough, and the dough then rests in the fridge for the night, before being rolled out again, covered with cheese, folded in half, cut, twisted & baked.

#RichardBertinet
#CheeseTwisters
#EnrichedDough
#Cheese

So damn good: rye bread with dried fruit. A Richard Bertinet recipe.

Ingredients

Day One
- For the Poolish ferment:
250g dark rye flour
6g fresh yeast
275g warm water

Day Two
- For the dough:
250g water
all of the Poolish ferment
200g dark rye flour
210g strong white bread flour
20g fresh yeast
15g salt
1 tablespoon good ground coffee
250g sultanas (though I did a mix of raisins, cranberries & apricot)
1 teaspoon caraway seeds

#RyeBread
#HomeBaked
#RichardBertinet
#Coffee
#Ferment
#Poolish

Another first: scones, from a Richard Bertinet recipe; so, a Dutch guy following a Frenchman's instructions to make an English classic.

Culinary appropriation squared.

They look all right, though I should have used a knife to cut the dough into squares and not my scraper; they're a bit untidy.
Anyway, I baked twelve, froze four and will give this lot away. (They're too sweet for me really but the recipe sounded fun, so I wanted to try it out.)

#Scones
#RichardBertinet
#HomeBakedScones