Jam doughnuts (tgbbo)

Jam doughnuts as in The Great British Bake Off. Recipe as found here.

  • Used exact same quantities, very soft dough and full 10 minutes kneading needed.
  • Moderate rise before baking but very good rise once once baking (or frying).
  • Used very fine caster sugar.
  • Instead of inserting Jam into doughnut, cut them in half and spread jam or astry cream on btoh hmaves.
  • Enough for 10 large doughnuts, could easily be 12.





Rustic bread (20.03)

Rustic bread from “Bread” by Jeffrey Hamelman. Slightly different from the previous Pain Rustique, a combination of rye, wheat and whole wheat flour used here, some shaping done in the end. Similar: a pre-ferment of about 50% of the total recipe is used.

Made 10% of the original recipe (based on 10kg flour).


  • 500 g bread flour
  • 300 g water
  • 9 g salt
  • 3 g yeast
  • 300 g bread flour
  • 100 g whole-rye flour
  • 100 g whole wheat flour
  • 390 g water
  • 9  g salt
  • 5 g yeast

1. Make the pre-ferment by adding (first ) bread flour, water salt and yeast. Mix until a smooth dough and leave to rest for 12 to 16 hours. (Only 10.)

2. pre-ferment should be well risen by now.

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Mix 2nd part of flour with water yeast and salt to a dough. When combined start adding the pre-ferment in pieces, one at a time. Mix for 2-3 minutes.

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Leave to rise for 2-3 hours. During the rest period fold the dough  twice. Used some oil on the working surface to avoid sticking.

3. After the rise turn out the dough on a well floured surface.


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Divide in 2 – 4 equal pieces, shape into rounds.

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Leave to rest for 10 to 2à minutes.

4. Shape each piece into a round and put into basket or on floured baker’s linen. Had to put 2 pieces into one basket.

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Leave to rise for at least an hour.

5.  Preheat oven to 220 C.

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Invert the dough on a warm baking sheet and bake for about 40 minutes in  oven at 220 C.

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Pain rustique (07.03).

Pain rustique from Bread by Jeffrey Hamelman. Bread made with 50% poolish, no kneading and little to no shaping. Recipes in the book state US and Metric quantities for big batches (30+ loaves) and home batch. The ingredient list used is 10% of the metric values for big batch.


  • 500g strong flour
  • 500g water
  • 1-2g fresh yeast (below the measure precision of the scale)
  • 500g strongflour
  • 190g water
  • 20 g salt
  • 14g fresh yeast
  • some oil used

1. Mix flour (500g),water (500g) and yeast in a bowl.

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Mix to a batter consistency,

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cover bowl and leave to rise for 12-16 hours. Continued after 10:30 hours.

2. Poolish well risen now.

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Add remaining flour and water,

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mix again and leave to rest for another 30 minutes.

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3. Add the salt and yeast and mix in a stand mixer for 2 minutes.

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leave to rise for about 70 minutes. During this rise fold the dough twice (after +- 25 and 50 minutes). As the dough was quite sticky turned out the dough on an oiled surface.

4. Turn out the dough on a floured surface and divide in 3 or 4 equal sized breads. Put breads with floured side down on a floured tray. Folded the dough a bit to give some extra strength. 

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Leave to rise for another 30 minutes.

5. Turn over the breads on a peel, slash and bake in a hot steamed oven at 235 C for about 35 minutes. Had to put them on a greased tray and baked them at 220 C for about 40 minutes without steam.

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Focaccia (01.03)

Focaccia based on recipe from ‘Brilliant Bread’ by James Morton.

Recipe in book is somewhat different from video. The one below follows the book.


  • 500 g strong bread flour
  • 20 g fresh yeast
  • 10 g (1 tsp) salt
  • 400 ml water
  • 40 g Olive oil
  • additional olive oil to grease baking tin and to cover
  • coarse salt (2 tblsp)
  • any herbs

1. Put flour, salt and yeast in bowl.

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Cumble the yeast with some of the flour, add water and olive oil.

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Mix to a very wet dough, more a cake-batter.

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Leave to rest for 30-40 minutes.

2. After 30 minutes dough slightly risen.

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With greased hands lift up the dough and fold it over. Turn the bowl and repeat the folding. Continue till dough starts to hold its shape.

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Leave to rise for another 1-2 hours (or leave overnight in fridge).

3. The risen dough.

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Oil a baking tin. Turn out the dough in the tin. Fold the dough in half, repeat.

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Flatten the dough and stretch out into the corners.

Leave to rise for another hour.

4. Press fingertips in the dough to make indentations, Drizzle with olive oil and coarse salt. Left out th eindentations and the extra oil here.

Bake in a preheated oven at 220 C for about 20-30 minutes.

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