Recipes

How each product is made, with its ingredient lines.

All recipes

Recipe	For product	Yield	Proof	Bake	Oven	Ingredient lines	Status
All-Butter Croissant (v2)	All-Butter Croissant	60 units	150 min	18 min	190 °C	2.6 Kilogram Strong White Bread Flour (Sifted) 55 Gram Fresh Yeast (Crumbled into cold milk) 1.5 Kilogram Unsalted Butter (Cold, beaten into a flat block for lamination) 6 Piece Free-Range Eggs (Beaten with a pinch of salt for egg wash)	Active
Cardamom Cinnamon Bun (v2)	Cardamom Cinnamon Bun	40 units	75 min	14 min	200 °C	2.4 Kilogram Strong White Bread Flour (Sifted with ground cardamom) 70 Gram Fresh Yeast (Dissolved in lukewarm milk) 0.65 Kilogram Unsalted Butter (Softened, half in dough and half in cinnamon filling)	Active
Country Sourdough (v3)	Country Sourdough Loaf	24 units	840 min	45 min	240 °C	11.5 Kilogram Strong White Bread Flour (Mixed with levain and water for autolyse) 0.25 Kilogram Fine Sea Salt (Added after autolyse with a splash of reserved water)	Active
Hazelnut Chocolate Brownie (v1)	Hazelnut Chocolate Brownie	30 units	0 min	25 min	175 °C	1.2 Kilogram Unsalted Butter (Melted with the dark chocolate) 18 Piece Free-Range Eggs (Room temperature, whisked with sugar until pale)	Active
Seeded Rye (v1)	Seeded Rye Loaf	20 units	90 min	55 min	230 °C	3.5 Kilogram Strong White Bread Flour (Blended with rye flour into the rye sour) 0.2 Kilogram Fine Sea Salt (Dissolved in the soaking water)	Active

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