Something a little different today, with a recipe that is simple, quick, delicious and easily made gluten-free.
I came across it whilst browsing Chinese language food blogs (see the lengths I go to, to bring you the cutting edge of fashionable recipes??). Anyhoo – this recipe seems to be riding a sizeable wave of popularity, which is understandable for all of the reasons I started with, plus the ease with which it can be customised. I’ve ‘interpreted’ the Chinese name to the most suitable translation, the variations I came across whilst researching being many and varied, e.g. Snowflake Cakes, Snow Puff Pastry, Snow Q Cake, Snowflake Crisp, Dry Snow Cake and my favourites – Reticulated Red Snowflake Pastry, Swept Eat Snowflake Crisp Circle & Delicious Non-Stick Tooth Nougat Failure.
It is like a cross between Chocolate Salami and nougat – fruit and nuts are mixed into melted marshmallows, with the addition of crisp biscuit pieces for added texture. The biscuits also ‘lighten the bite’ and prevent it from being either too sweet or too cloying. Once formed into a slab, it is dusted with dried milk powder to give it a wintery effect.
I would recommend having some latex gloves on hand, no pun intended, to help with shaping the warm mass, but it is also possible to make-do without.
When your block has set firmly, you can slice it into serving portions and dust all cut surfaces with milk powder if liked, but I must confess to preferring to see the contrast between the powdery top/bottom and the crisp and sharply delineated sides showing the embedded jewels of fruit and nut. You can even omit the milk powder altogether, or substitute with desiccated coconut, but I would recommend at least trying it to begin with – maybe cut off a slice or two and just dust those.
In terms of variations, the most popular I have found are chocolate (cocoa) and matcha. Being in powder form, they are easy both to add to the melted marshmallows and use for dusting – although changing the overall colour means you do lose the whole ‘snow’ theme somewhat. That said, it does allow you to use non-white marshmallow, if packs of all-white are difficult to find.
Fruits and nuts are entirely to your taste, but bright colours and whole nuts make for attractive shapes when cut through. If you make your own candied peel – and as readers of this blog you all do, obvs (no pressure 😉 ) – it can be substituted for some or all of the dried fruit, and a mix of seeds can replace the nuts.
The quantities given are sufficient for a block of about 20cm square – you can, of course, shape it however you prefer. They are also easy to remember, as I have made them proportional, and thus fairly straightforward to scale up or down, as required.
The biscuits you require should be crisp and dry. In the UK, Rich Tea biscuits or Arrowroot are ideal (regular or gluten-free), although you will have to break them into quarters for ease of shaping. If you’re a fan of the pairing of salty and sweet, you could even substitute Ritz crackers – the mini ones being perfectly sized to leave whole. Crisp and salty pretzels are a further option.
50g unsalted butter
200g white marshmallows
50g dried milk powder
50g dried fruit – cranberries & orange peel/blueberries/apricots
50g mixed nuts – pistachios & walnuts/almonds/cashews
200g crisp biscuits – Rich Tea/Arrowroot/gluren-free/Ritz, broken into quarters if large
Extra milk powder for dusting
- Put the fruit, nuts and biscuits in a pile on a silicone mat.
- Melt the butter in a non-stick pan over a very low heat.
- Add the marshmallows and stir gently while they melt. This will take some time. Do not be tempted to turn the heat up, as they will quickly start to turn brown and caramelise.
- When the marshmallows have melted, add the milk powder and stir until fully combined.
- Pour the marshmallow mixture onto the fruits and biscuits.
- Put on your plastic gloves and thoroughly mix everything together. Use a series of gentle lifting and folding motions. You want the marshmallow to coat everything and hold together, without crushing the biscuits into dust.
- Once the mixture is holding together in a mass, you can use a non-stick tin to help mould it into a rectangle. Press the mass into a corner of the tin to help form two square edges, then turn it around and repeat, pressing it gently by firmly into the sides.
- When you’re happy with the dimensions of your slab, wrap it in plastic and put into the fridge to set for at least 30 minutes.
- When the slab has firmed up, dust with more of the milk powder, making sure the whole surface is covered. Turn the slab over and repeat.
- Using a sharp knife, cut the slab into serving sized pieces – about the size of a matchbox is good – it’s allows the edges to be seen and admired, and cn be eaten in just 2 bites.
- Store in an airtight box.
- Chocolate: Add 15-20g cocoa to the pan together with the milk powder, dust with cocoa.
- Matcha: Add 15-20g matcha powder to the pan together with the milk powder, dust with a mixture of matcha and milk powder, or just matcha.
- Fruit variations: Add 15-20g freeze-dried fruit powders (available here) to the pan together with the milk powder, use whole dried fruit in the filling and dust with extra fruit powder.
- Coffee: Add 15-20g espresso coffee powder to the pan together with the milk powder, dust with a mixture of coffee & milk powder.
- Oats: Replace half of the biscuits with toasted, rolled oats.
Who doesn’t love soup? Especially during the colder months. Sure, some of them, thick and hearty after hours of gentle simmering, can be a meal in a bowl.
But not all of them need take such extended preparation. Leek and potato soup is wonderfully comforting on a cold day, and only takes about 30 minutes to make from scratch, using simple ingredients that take little time to prepare. This one recipe can also be served in a variety of ways depending on whether you want a quick warming mug for lunch, or serve a striking and surprisingly economical special occasion starter.
Texture: Use of floury potatoes means this soup will puree to a wonderfully smooth and velvety texture. Nevertheless, I do like to have a little texture for visual as well as gustatory variety, so I hold back some of the cooked, cubed potato to add as a garnish.
Flavour: The soup is only simmered for a brief 20 minutes and this mellows the flavour of the leek. To lift the flavour, I like to briefly cook a little chopped leek in sme butter and then either stir into the whole just before serving, or just spoon over the top of the cubed potatoes.
Visual Appeal: The photographs don’t really reflect it, but this soup is a beautifully pale green colour. It really makes the buttered leeks (if you’re using them) pop. If you aren’t inclined to ‘faff’ buttering some leeks, you could always snip a few dark green chives into the bowls to serve.
Garnish: Grated cheese and/or bacon bits are especially fine.
My daughter recently declared this her favourite soup, even ahead of tomato soup. She likes it best with a melty cheese toastie cut into fingers to dip in. This is her helpfully holding a spoonful of delicious soup garnished with potato cubes and buttered leeks. Unfortunately, what she’s not so keen on is any of the things I thought added so much to the presentation, i.e. the aforementioned buttered leeks and potato cubes. So after this picture was taken, I just put everything back into the blender and whizzed it smooth and she was happy. The buttered leeks still add their pop of flavour, just with none of that pesky texture.
Leek and Potato Soup
2 tbs butter
1 large leek or 2 medium
450g potatoes – floury type (Maris Piper or similar)
4 level tsp vegetable bouillon powder
salt and ground white pepper to taste
2tbs butter for buttered leeks, if using
- Peel and dice potatoes into cubes – about 1.5cm.
- Remove the outer leaves of the leek and shred finely using a mandolin or with a sharp knife. If you’re going to butter some of the leeeks, set aside 4-5 spoonfuls.
- Melt the first lot of butter in saucepan and add the potato cubes and leek.
- Stir over medium heat until the until leeks soften.
- Add the milk, water and bouillon.
- Cover and simmer gently until the potatoes are cooked (20 mins-ish).
- While the soup is cooking, melt the remaining butter in a pan and cook the remaining leeks.
- When the potatoes are cooked, remove about a cupful and keep warm. Puree the remainder, either using a stick blender or liquidiser.
- Return to the pan and taste. Season using ground white pepper and salt.
- Heat well before serving, but don’t let it boil.
- NB You may need to thin the pureed soup if the potatoes are especially starchy. It should have the consistency of double cream/custard.
- Add the potato cubes and buttered leeks to serve.
Well, the festive season is rapidly approaching and it’s high time I came up with some suitably-themed posts!
So here are a couple of recipes for making treats that are perfect to give as gifts, as well as keeping all to yourself. NB For the best possible texture to your finished fudge, a sugar thermometer or therma-pen is necessary.
See also: Sea-Foam Fudge
Mince Pie Fudge
I love the intense fruits/spicy/boozy/citrus flavour of mincemeat, especially since I started making the vegetarian/vegan/fat-free/no-added-sugar mincemeat inspired by a recipe from Hannah Glasse. However much I love the flaky, buttery-ness of a puff pastry mince pie – FYI, it’s a LOT – sometimes, I just want to enjoy the filling.
Since it would be undignified to spoon it straight from the jar – *poker face* not that I’d ever do that – I thought that making it into fudge would be an ideal way for a handy-sized hit of festive cheer.
This recipe is a variation of the only fudge recipe you’ll ever need – and an adaption of the aforementioned mincemeat recipe. There is less liquid and more spices, in order for their flavours to survive being added to the hot fudge mixture.
For the mincemeat
90g mixed candied peel, diced small
130g of flaked or slivered almonds and pistachios
150g mixed raisins, sultanas, cranberries and chopped apricots
juice & grated rind of an orange
juice & grated rind of a lemon
½tsp ground ginger
½tsp grated nutmeg,
½tsp ground cinnamon
½tsp ground mixed spice
¼tsp ground cloves
- Put the sherry, brandy, lemon and orange juice, dried fruits and spices into a small pan.
- Stir gently to combine and set pan over the lowest possible heat.
- Cover and let the mixture stew gently until all the liquid has been absorbed.
- The mixture should be moist, but with no liquid visible in the bottom.
- Mix the zests, nuts and candied peel and set aside.
For the fudge
1 x 397ml tin of sweetened, condensed milk
450g Demerera sugar
- Line a rectangular baking pan with parchment. Personally, I use a pan 30cm by 24cm
- Put all of the ingredients into a pan and stir over a low heat until the sugar has dissolved.
- Bring to the boil and stir continuously until it registers between 118°C and 120°C on a thermometer dipped into the centre of the pan. Make sure the tip of the thermometer doesn’t touch the bottom of the pan, as this will be much hotter and the thermometer will thus give a false reading.
- When your fudge reaches temperature, remove from the heat and allow the bubbles to settle. Pour into your stand mixer and use the beating paddle (not the whisk) to beat slowly for at least five minutes, to cool the fudge.
- When the mixture has cooled and thickened, add the soaked fruit, nuts and peel and stir to combine.
- When it is thick and still just pourable, tip it into your parchment-lined tin and smooth over.
- Leave to cool completely.
- When cold, cut into cubes with a sharp knife and store in an airtight box.
Creamy Vanilla Fudge
The sweetened, condensed milk recipe above can satisfy 99% of your fudge-related requirements: the texture is excellent, it is easily flavoured with a range of simple additions, and even ‘plain’ is delicious.
However, everything can be improved on, if your palate is demanding enough, and so if plain and unadorned pure flavours are your thing, then this is the recipe for you. If the above recipe is the regular champagne of fudge recipes, then this recipe is vintage. I have adapted it from a recipe published online by Nick Dudley-Jones, reducing the sugar slightly and merely adding detail where his recipe was more free-spirited.
The quality of the ingredients is what sets this recipe aside, so be sure to use the very best you can get your hands on and you will reap your just rewards.
600g caster sugar
500ml double cream
50g unsalted butter
10g liquid glucose
1 vanilla pod or 1-2tsp good quality vanilla paste
75g good quality white chocolate – chopped
- Line a rectangular, 30cm by 24cm baking pan with parchment.
- Put the sugar, cream, butter and glucose into a thick-bottomed pan.
- Split the vanilla pod and scrape out the seeds.
- Put the seeds and the pod into the pan with the rest of the ingredients.
- Heat the ingredients gently until the sugar has fully dissolved.
- Raise the heat and bring to a rolling boil, stirring all the time.
- Continue stirring and cook until the mixture reaches 118-120°C.
- Remove from the heat.
- When the bubbles have subsided, fish out the vanilla pod.
- Pour the fudge into the bowl of a stand mixer and beat slowly for 5 minutes to cool and grain the mixture.
- After 5 minutes, slowly add in the chopped chocolate, pausing between each addition until it has melted.
- Continue to beat the mixture slowly until it thickens. This will take a further 7-10 minutes. The texture should be similar to marshmallow fluff/putty/uncooked sponge cake mixture (pick whichever of those analogies is most recognisable to you).
- Spoon/pour the mixture into your parchment-lined tin and smooth over.
- Set aside and allow to cool at room temperature for 3-4 hours.
- Chill if liked for extra firmness and to achieve razor-clean cuts when dividing it up.
- Cut into cubes with a sharp knife and store in an airtight box.
- If you can exercise the self-control, the flavour of this fudge is best if first allowed to mature for 24 hours, which gives the flecks of vanilla seeds time to release their aromas.
I wasn’t sure whether to put this up as a recipe as it seems a little ordinary, but then again, not everything in life has to be complicated. Especially if it is delicious. As this undoubtedly is.
This actually started out as a cake of a much different pedigree, and I’m going to show you the recipe that initially caught my eye: A version of the famous Kiev Cake. I’m not going to steal the author’s content, so you will have to click on the link to see all the stunning photographs. And they really are spectacular. AND the author has included step-by-step photos. I even made the cake as described. I just didn’t like it.
My reasons, which I freely admit are entirely subject to my own fickle tastes, were that it was too sweet, I found the nuts unnecessary and the sponge cake itself was too dry, even with the soaking syrup. If you have a sweet tooth and a love of nuts, you will adore the Kiev cake and the linked recipe is certainly a stunner, it was just not for me.
However, I thought the general idea had merit and so went through the creation of several versions, trying to refine the flavours and textures. In the end, the simplest idea was the best: sponge, cream, fruit, meringue.
Essentially, this is a Victoria Sponge filled with Eton Mess, but it is also extremely versatile in that this basic idea can be used and re-used in a multitude of ways, by simply varying the flavours of the cake and the fruit. In the summer months, it can take advantage of the range of fresh soft fruits and berries available either in the shops or to pick yourself. In the colder months, it can be whipped up using fruit tinned in either light syrup or fruit juice. In fact, a store-cupboard with a tin of fruit and a pack of meringue nests and a pot of cream in the fridge renders this cake a treat that can be enjoyed in about an hour from start to finish.
Hang on a minute, I hear you say – an hour? To make and cook a whole cake? Why yes – because it doesn’t HAVE to be a large cake – see below.
Vwa – as they say – la!
The perfect combination of soft sponge, crunchy meringue, sweet-sharp fruit and fresh, billowy cream.
NB If you’re using fresh fruit, then you will need a little preparation in order to bring out their best flavour and also avoid the tricksy problem of juice. See recipe instructions below.
Much of this recipe depends on the size of cake you want to make. Choose quantities accordingly. The amounts given are for a medium-sized single cake.
170g unsalted butter, softened
170g caster sugar
3 large eggs
1 tsp vanilla extract/paste
200g plain flour
2tsp baking powder
- Preheat the oven to 180°C/160°C Fan.
- Grease and line your tin with parchment paper.
- Beat the butter until light and fluffy.
- Add the sugar and beat for 5 minutes.
- Add the eggs one by one, whisking thoroughly before adding the next.
- Sift the flour and baking powder together, then add to the other ingredients, mixing only enough to combine.
- Stir through milk until the mixture achieves a dropping consistency.
- Pour mixture into the prepared tin and smooth over.
- Bake for 30-40 minutes until risen and golden, and beginning to shrink away from the sides of the tin.
- Allow to cool in the tin for 10m minutes before removing and transferring to a wire rack to cool completely.
You can choose almost any fruit that takes your fancy, in whatever quantities you like, because any extra can be served alongside your cake as an added bonus.
Tinned fruit can be found in both juice and syrup. Both are fine and have the advantage of no juice problem, once drained. If your meringue/cream/fruit mixture needs a little sweetening, or it’s a bit stiff, you can add a little juice/syrup rather than raw sugar.
Fresh fruit is equally delicious, but requires you to address the problem of juice. This isn’t such a problem for small berries that you can tumble into your filling whole (blueberries, raspberries, etc), but for fruit which requires slicing (strawberries, peaches, apricots, nectarines, mango, etc.) the juice problem will become apparent as soon as it is cut. If you add chopped fruit directly into the meringue/cream mix, the juice will start to seep into the cream and will eventually turn your filling runny and unstable. Aside from the natural ooziness, the sugar in the meringue will actively draw more juice from the fruit, so in order to prevent this, you need to draw out the juice before mixing it into your filling. This is easily done by first preparing the fruit in small, bite-sized pieces, then sprinkling over 3-4 tablespoons of sugar and gently mixing. Set the fruit aside for 1-2 hours, and you will find that the drawn juice has created a delicious syrup and the fruit has softened and sweetened indulgently. Drain the fruit thoroughly from the syrup before adding to the meringue and cream. Use the syrup to sweeten the mixture, or soak the cake, or not at all.
If you have egg-whites to spare, then you can always whip up a batch of meringues yourself, but I’ve found that the extended shelf-life of ready-made meringues make for a great store-cupboard stand-by. I’ve used both meringue nests and tub of meringue ‘kisses’ and, provided you don’t assemble the cake too far in advance, they both provide the sweet, textured crunch the filling requires. In terms of quantities, it is very much to your own personal tastes, but as a rough guide I would suggest 4 meringue nests or 1/2 a tub of meringue kisses for a cake serving 6-8 people.
You can use double or whipping cream, however I find that double cream whips up firmer and adds just the right amount of stability to get a good,clean slice when serving. 300ml is probably sufficient, but whisk up more if you think it might be required.
To assemble the cake
- Drain the (tinned or fresh) fruit from the syrup.
- Slice the cake horizontally.
- Soak the cut surfaces with syrup from the fruit (optional).
- Whip the cream.
- Add the fruit and crumbled meringues to the cream and fold in.
- Taste and add more fruit syrup if required.
- Spread over the bottom half of the cake and add the top layer of cake.
- Dust lightly with icing sugar and serve.
This is one of my very favourite winter dishes. So much so, that I frequently make it at other times of the year also. I love it because of the combination of ordinary ingredients which come together in a gloriously rich and flavourful meal-in-a-dish. Which is another reason to love it – zero effort in the evening when you’re tired, cold and hungry. If you make this in individual ceramic dishes like in the top left of the picture, you can freeze them and just pull one out in the morning before work. At night you can heat it up in the microwave and toast the top under the grill and be sitting down to dine in less than 10 minutes. Beautiful.
I can’t even put my finger on precisely what makes this such an enjoyable meal. I think perhaps it’s just the combination of the brightness of fresh tomato with the beef in combination with the carrots and the buttery parsnip: rich, sweet and as comforting a Cottage Pie, but with a savoury twist.
This is an adaptation of a recipe in Mighty Mince (1980) by Jane Todd. It is packed with terrific recipes like this once for every kind dish, both British and from further afield, using beef, lamb, pork and veal mince. I would even go so far as to deem it Invaluable™. It turns up with surprising regularity in my local charity shops and car boot sales and I always buy every copy I come across and pass them on to friends and family, because it’s such a joy to have on the shelf.
Back to the recipe – it’s a root vegetable feast. Which means you can also play fast and loose with which ones you use. As already mentioned the carrot and parsnip are a particularly fine pairing, but don’t forget about swede, turnip, beetroot and celeriac. I’ve only tweaked this slightly – adding in some Worcestershire Sauce and sprinkling the topping directly onto the beef filling.
It’s especially popular with the young, with even my reluctant vegetable consumer daughter recently declaring (despite having eaten it many times in the past) “It’s a lot better than I thought it was going to be.”
And if that’s not a ringing endorsement, I don’t know what is!
Beef and Parsnip Pie
500g beef mince
1 onion chopped fine
2 medium carrots, chopped small – I se a mandolin
2 tomatoes – peeled and chopped
150ml beef stock
2tbs Worcestershire Sauce
2 slices of bread made into breadcrumbs
3tbs grated cheese
- Heat a non-stick pan over medium heat and add the beef mince.
- Stir until the beef has browned and is starting to caramelise in places.
- Lift out the meat and set aside, leaving the fat in the pan.
- Add the onion and stir gently for 5 minutes until softened.
- Add the carrots and cook for a further 5 minutes.
- Return the meat to the pan and add the tomatoes and stock.
- Simmer for 15 minutes.
- Peel the parsnips (or not as you like), cut in thick slices and add to a saucepan.
- Cover with cold water an bring to a boil. Cook for 15-20 minute until tender.
- Drain the parsnips and mash until smooth, together with the butter and milk. Season to taste with black pepper.
- Taste the beef mixture and adjust the seasoning if required.
- Lightly butter an oven-proof dish (or dishes) and spread the parsnip over the bottom and sides as if it were pastry.
- Spoon the beef mixture on top and smooth over.
- Mix the cheese and breadcrumbs and sprinkle over the top.
- If you’re making this for the freezer then allow to cool, cover, label and freeze.
- To bake immediately, preheat the oven to 200°C, 180°C Fan and bake for 30-35 minutes for a large pie, 20 minutes if small.
This recipe is inspired by one of the earliest Pumpkin Pie recipes in print. Robert May’s The Accomplish’d Cook (1660) includes the following recipe:
Now, I’ve tried making this recipe according to my own personal rule, of abiding by the text as written, at least for the first time, and I have to be honest, it didn’t sit too well with my 21st century palate. It starts off interestingly enough, with the pumpkin flesh and the herbs, then suddenly we’re getting sugar, eggs, apples, currants and so on until it becomes a real jumble to the point where it is unclear whether it is supposed to be a sweet or savoury item. I decided to cherry-pick the ingredients that appealed to me and make a version that, if not completely authentic, is certainly less erratic than the above recipe, and so I went with the savoury half of the instructions only.
The main problem with pumpkin, as I see it, is the lack of flavour, which can be improved somewhat by getting rid of as much excess moisture as possible. However, enclosing it in a pie prevents evaporation, to a certain extent, so partially cooking the pumpkin beforehand would help avoid sogginess as well as boosting the flavours.
I opted for a dough crust, as opposed to pastry, as it can be a lot more forgiving with moist fillings than pastry. In addition, I made a lattice lid, which curls itself snugly around the filling, almost self-sealing during the cooking, thanks to the rise afforded by the yeast. Despite being enriched with milk, eggs and butter, the dough is wonderfully light and savoury and complements the filling very well.
Herb & Pumpkin Pie
500g plain flour or white bread flour
1 x 7g sachet of fast-action yeast or 25g fresh yeast
1 tsp salt
200 ml of milk
100 g of butter
2 large eggs
500g pumpkin flesh, cut into 2cm cubes
1 sprig of fresh rosemary – leaves stripped & chopped
1tbs fresh thyme leaves
4tbs chopped, fresh parsley
2tsp fresh marjoram, chopped – or 1tsp dried
1/2tsp ground cinnamon
1/4 nutmeg, grated
pepper & salt
1 large egg for glazing
- Put the flour, yeast and salt into a bowl.
- Cut the butter into 1cm dice and melt in 100ml of milk.
- Add the remaining milk to cool the mixture down to blood temperature, then beat in the 2 eggs.
- Pour the liquids into the flour and mix for 10 minutes with a dough hook on the slowest speed.
- Mix on fast for 2 minutes, then cover with plastic and set aside to rise for 1 hour.
For the filling
- Melt the butter in a pan and add the diced pumpkin.
- Cook gently over low heat until the cubes have softened and are half-cooked. Set aside to cool.
- When cool, add the herbs and spices and season to taste.
- Tip out the dough and deflate.
- Divide the dough into 2 equal pieces. Set one aside.
- Grease a 24cm spring-form tin.
- Roll out the other piece of dough to a thickness of 5-10mm.
- Line the tin with the dough, allowing the excess to hang down over the rim.
- Add the cooled filling to the tin and spread evenly.
- Roll the second piece of dough to a similar thickness, and cut into 1cm strips. I find using a pizza wheel to be the most effective utensil for this, as it doesn’t drag the dough.
- Dampen the edges of the pie using a pastry brush dipped in water.
- Use the strips of dough to make a lattice top. I find it easiest to start from the middle of the pie and to work outwards. This page has step-by-step images of the technique.
- When the lattice is complete, dampen the edges again and cut a final extra-long strip of dough. Press this strip firmly around the edge of the pie, covering the ends of the lattice strips, then use a sharp knife to trim off the excess dough.
- Brush with beaten egg and set aside to rise while the oven heats up.
- Heat the oven to 200°C, 180°C Fan.
- Bake for 35-40 minutes, until the dough is cooked through and golden brown.
- Cool on a wire rack for 10 minutes before removing from the tin and serving.
Behold the best baguettes I have ever made! Aren’t they pretty!?
Having enjoyed the luxury of freshly-baked bread whilst on holiday, I decided to see if I could capture all that crunchy goodness myself. I’ve had a few attempts over the years, but nothing has been particularly successful, the main fault usually being the consistency of the dough: it’s either to tight and bakes heavy, or it’s too lithe and bakes flat.
So I turned to the internet and found a genuine Frenchman who not only explained the legal requirements of the composition, i.e. since 1993 the “baguette de tradition française” must be made from wheat flour, water, yeast or levain or both, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour, but he also had a video demonstrating his method, which is what produced the fab loaves at the top of this post.
Caveat: The method is simple and straightforward if you have a mixer with a dough hook and an oven that will get really hot. If you don’t have both, then this is not the post for you.
Don’t be tempted to tweak the recipe – I have been there and done that already, so I’ve saved you time. Don’t get lazy with the measuring of the ingredients, or try and rush the rising time. Just follow the instructions as they are written and all will be well.
You will also need a large container to store your dough in the fridge for the required time, with enough room for it to expand – I have a 5 litre plastic box with a lid that just squeezes onto a shelf.
If you’d like to watch the video, you can find it here.
Aside from translating from French, I have not changed this recipe at all.
The method for this dough does not require much effort, only time. Be sure to allow each stage its full allotment of resting time. One batch of this dough is just enough for five standard baguettes, although I have been making just four, and adding the remaining dough to the next batch of baguette dough, as a levain.
Stage 1 – autolyse
1kg strong white flour
- Put the flour and water into the bowl of a stand mixer fitted with a dough hook and mix on slow for 4 minutes.
- Cover the bowl with a clean cloth and allow to rest for at least 30 minutes.
Stage 2 – mixing the dough
8g fresh yeast, or 1 sachet fast-action yeast
- Add the salt and yeast and mix for 8 minutes on slow.
- Add the water and mix for 3 minutes on fast. The dough will now weigh almost 1.8kg, so unless your machine is heavy-duty, you might want to hold it steady for this part. At the end of the mixing the dough will be soft, elastic and very shiny.
- Cover the bowl with a clean cloth and allow to rest for 1 hour.
- Deflate the dough – I use a few turns of the dough hook.
- Cover the bowl with a clean cloth and allow to rest for 30 minutes.
- Transfer the dough to a box, cover and store in the fridge for a minimum of 6 and up to 48 hrs.
Stage 3 – dividing the dough
I recommend watching the video above to see how to handle the dough – it’s a controlled ‘tip’ and gentle initial shaping of the dough.
- After a minimum of 6 hours, tip out the cold dough and divide into standard baguette pieces of 350g. You can just bake a single baguette at a time and store the rest of the dough until needed. You could divide the whole batch, and then keep the loosely shaped pieces of dough in your covered box until required. Sprinkle the dough being stored with flour to help prevent crust from forming.
- Gently draw the dough pieces into a soft cylinder and allow to relax for 15-30 minutes.
Stage 4 – shaping the dough
- Even though the loaves above look OK, my shaping skills still needs refining. Nevertheless, they improved greatly after watching these two videos which can show you far better than I could explain: Video 1, Video 2.
- Sprinkle a baking sheet with semolina and lay your shaped baguette(s) on it.
- Sprinkle the top of the baguettes with flour to help prevent them from drying out, cover with a clean cloth and allow to rise for at least 1 hour. Now that the warm weather has disappeared, and depending on the temperature of your kitchen, you might want to allow it a little longer to rise.
- Put a baking tray in the bottom of your oven and pre-heat it to 300°C, 280°C Fan. No, that it’s a typo. You need a roaring hot oven to bake these. If you don’t think your oven can get that hot then just crank it up as high as it will go.
- Have ready a jug of warm-hot water.
- When your baguette is risen, just before putting it into the oven, slash the top four times to allow the dough to expand neatly as it bakes.
- Put the dough into the oven, pour the water into the hot baking tray underneath, and bake for 20 minutes. NB Even though my oven DOES go up to 280°C Fan, the bottom of the baguettes sound ‘heavy’ when tapped after 20 minutes, so even at this temperature I still need an extra five minutes (for a total of 25) to get that nice, hollow, well-baked sound.
- Cool on a wire rack.