These recipes were provided by Jack Sturgess.
Makes two tinned loaves in 1lb tins.
500g Strong white bread flour
60g Mixed Seeds
12g Fresh Yeast
170g Room temperature milk
170g Room temperature water
1. In a large mixing bowl weigh out your flour, seeds and salt, mix together
2. In a jug weigh your yeast and then water and milk, mix to soften the yeast.
3. Pour your liquid into the dry mixture and bring everything together into a dough with your dough scraper.
4. Knead your dough well for 8 minutes. Shape the dough into a ball, place it back into the bowl to rest with a cloth on top for 60-90 minutes.
5. When it has risen nicely, turn it out of the bowl, divide into two with the flat side of your scraper and pre-shape each piece into a tight ball. Rest once again, under a cloth, for 20 minutes or so.
6. Turn over your ball of dough and press very slightly to flatten. Fold the edges in to make an “A” shape; wider at the base than the top, then take a little flap down at the top and press to stick. Roll the dough from the edge furthest from you into a sausage. Roll a bit and push with your thumbs to build the tension and repeat until you reach the edge. Squeeze the seam up into the table with your thumbs to seal.
7. Brush the top of your loaves with egg wash and sprinkle your extra seeds on top. With a knife or Grignette make 5-10 diagonal cuts across the top of each and place into greased loaf tins seam side down. Resist the urge to poke and press the dough into the corners of the tin, it will fill the gaps naturally as it expands. Cover with a cloth.
8. Allow 60 minutes or so for your loaves to prove nicely, preheat the oven at this point to 200°C Fan/Gas Mark 7. When it is clear it has risen and is delicate to the touch bake it for 30-35 minutes. Tap it all over and if it sounds hollow its ready, allow to cool completely on a wire rack
Makes one large focaccia in a 30cm x 40cm tray, or 4 small focaccias in 22cm round enamel pie tins
For the dough
500g Strong white bread flour
12g Fresh yeast
380g Room temperature water
20g Olive oil
For the topping
3 Sprigs of Rosemary
Maldon Sea Salt Flakes
1. In a large mixing bowl weigh your flour and salt, mix together
2. In a jug weigh your yeast and then water, mix to soften the yeast.
3. Pour your liquid into the dry mixture, add the olive oil, and mix everything together into a dough with your dough scraper.
4. Rest your dough in the bowl for 30 minutes.
5. Oil a patch on your work surface with olive oil. Oil the surface of your dough and turn it out of the bowl so it lands upside down on the oily patch. Stretch and fold your dough over onto itself all the way around, about 10-12 times. Turn it over, smooth side up, and rest your dough in the bowl for 45 minutes.
6. Oil your work surface again, turn the dough out onto the oil so it lands upside down. Repeat the folds above only this time folding 6-8 times. Return the dough to the bowl smooth side up and rest again for 45 minutes.
7. Repeat the second stage stretch and fold, exactly the same, then return to the bowl for another 45 minute rest.
8. While you are waiting make your topping. Pick your rosemary leaves into a bowl and add 4-5 tablespoons of olive oil. Mix together and set aside.
Divide and Shape
9. For one large focaccia, line a 30cm x 40cm baking tray with parchment paper. Drizzle with a little olive oil and slide the whole dough out of the bowl and into the tray.
10. If you are making four pie tin focaccias, slide your dough onto your table, smooth side up. Cut into four pieces with the flat side of a dough scraper and carefully transfer each piece into each tin lined with paper and oiled exactly the same as the above. Be delicate to avoid losing too much of the gas inside.
11. Press with your fingertips all over, right to the bottom of the tray, to create dimples and to spread the dough out. Pour your rosemary oil over the top and dimple the dough again with fingertips.
12. Rest the dough for 45-60 minutes. During this time preheat the oven to 180°C Fan/Gas Mark 6.
13. When it is clear your focaccia has risen and is delicate to the touch, sprinkle a little sea salt evenly over the top. Bake it for 30-40 minutes for a large tray, or 25-30 for small pie tins. Slide a knife underneath the bread, lift it and peep underneath. If it is golden all over the base it is ready, and if it’s still a little pale in the centre continue baking for 5 minutes more before checking again.
14. Drizzle once again with olive oil when still hot, remove from the tray as soon as it’s cool enough to handle, and allow to cool completely on a wire rack.
Makes 12 Hot Cross Buns
For the dough
500g Strong white bread flour
60g Golden Caster Sugar
10g Mixed spice or 2tbsp
2g Ground cinnamon or 1tsp
Zest of 1 lemon
Zest of 1 orange
50g Soft butter
1 Medium Egg
25g Fresh yeast
250g Room temperature milk
For the Cross
50g Strong white bread flour
Pinch of sugar
For the Glaze
Ahead of time
Soak your raisins and sultanas in cool water overnight to plump up nicely, drain and set aside.
1. In a large mixing bowl weigh your flour, sugar, salt, spice and zest, mix them together. Add the butter broken up into pieces and the egg.
2. In a jug weigh your yeast and then milk, mix to soften the yeast.
3. Pour the liquid into the bowl and mix everything together with a dough scraper. Knead the dough on a clean table for 8 minutes. Use a scraper to
bring everything back together every once in a while if things get sticky, but resist the urge to dust everything with more flour.
4. Next, dust the table lightly, spread out the dough and sprinkle over the soaked fruit. Roll them up inside and continue kneading until they are evenly dispersed. Things tend to get messy at this point, try to be gentle and just give it enough work until you feel happy there is a little bit of fruit everywhere, then stop. If there is fruit poking out of the dough don’t worry too much.
5. Shape the dough into a ball, using a light dusting of flour, and place it back into the bowl. Dust again, cover with a clean cloth, and leave to rest at room temperature for 90-120 minutes.
6. Divide the dough into twelve pieces with the flat side of a dough scraper, roll each piece into a ball and arrange on a large parchment lined tray. What I quite like to do at this point is to make 8 normal sized buns, then divide the remaining four pieces into two, making eight half sized buns for the kiddies. Place them a finger width apart, and they will join each other as they prove
7. Cover very loosely with cling film and allow 60-90 minutes for the buns to prove up.
8. While your buns are proving, you have two tasks to keep you busy. First, the cross. Mix up the cross ingredients in a bowl until smooth. Fit a piping bag with a very small nozzle, or use a disposable one, and fill it with the mixture ready to go. Next, the glaze. Weigh the juice of your zested orange and lemon into a small pan, then add the same weight of caster sugar. Bring to the boil and simmer for 10 minutes until reduced and thickened. Leave to cool, it should be a jam-like consistency.
9. Towards the end of the proving stage, preheat the oven to 180°C Fan/Gas Mark 7, and pipe the crosses on the top of the buns.
10. Bake for 20-25 minutes. Remove the buns from the oven, and when they are cool enough to handle, transfer them to a wire rack.
11. Use a pastry brush to brush your glaze over your warm buns, you may need to warm it slightly if it has cooled and set, then leave your buns to cool.
TIP: Your buns will last for a few days if you don’t eat them all straight away but they will lose their stickiness, so keep any leftover glaze in the fridge should you need to re-glaze them later on.