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

A Richard Bertinet recipe and one of my favourite breads:
300gr wholemeal flour
200gr strong bread flour
350gr water
10gr fresh yeast
30gr honey
1 tsp lavender.

I'm always tempted to make 2 breads, because the dough is quite soft and it would make the final stages (moving the dough onto a peel & scoring the bread) easier but I love the sprawling mess of the one big bread too much. Smaller breads would be neater but the big ones look more festive (& taste great.)
#HomeBakedBread
#RichardBertinet