Caramelised Onion & Rosemary Focaccia

Caramelised Onion & Rosemary Foccacia

BIGA (PRE-FERMENT)

Ingredients

3g fresh yeast
80g strong flour
60g warm water

Method

Mix all of the ingredients together until smooth.

Place into a lightly oiled container covered with cling film to ferment overnight at room temperature (or at least 12 hours).

DOUGH

Ingredients

GROUP 1
500g strong flour
15g gluten flour
20g olive oil
12g salt
22g fresh yeast
Biga
280g warm water

GROUP 2
135g Barker's Professional Caramelised Onion Breadshot
5g fresh rosemary (chopped)

Method

Mix GROUP 1 ingredients including the Biga to develop the dough.

Once the dough has been developed add GROUP 2 and mix through until clear.

Round up the dough and place into a lightly oiled container. Allow the dough to ferment for 40 minutes.

After 40 minutes knock back the dough and allow the dough to ferment for another 20 minutes.

Turn the dough out and divide into 550g pieces. Round up and allow the dough to recover for 15 minutes.

Push the dough into the prepared baking tins and dimple the surface of the dough with your fingers.

Brush liberally with olive oil, then sprinkle fresh rosemary and flaked sea salt on top - press down again to stud the topping into the dough.

Allow the dough to prove until doubled in size.

Bake at 210ºC for approximately 12 to 15 minutes.

Brush with olive oil immediately after removing the baked focaccia from the oven.  Remove from tins and place onto a cooling rack.

 

Caramelised Onion & Rosemary Focaccia

Caramelised Onion & Rosemary Focaccia

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Cranberry, Currant & Chia Seed Brioche

Cranberry, Currant & Chia Seed Brioche

Ingredients

15g fresh yeast
70g milk
500g strong flour
15g gluten flour
300g egg
8g salt
10g castor sugar
200g butter
220g Barker's Professional Cranberry, Currant & Chia Breadshot

Method

Dissolve the yeast with the warm milk.

Add the warmed milk and yeast to the flour, gluten flour and the eggs. Develop the dough for 8 minutes.

Once the dough has fully developed add the sugar and salt. Then add the butter gradually and continue mixing until you have developed a smooth, clear elastic dough.

Add the Barker's Professional Cranberry, Currant & Chia Breadshot and continue to mix until combined.

Place the dough in a lightly oiled container and cover with cling film. Allow the dough to prove at room temperature for 90 minutes in a warm place.

Knock back the dough.

Place the dough back into the container and cover with cling film.  Place it in the refrigerator for at least 2 hours to allow it to firm up completely.

Remove the dough from the container, portion into desired sizes and shape the dough.

Prove the dough and then bake at 180ºC.

Cranberry, Currant & Chia Seed Brioche

Cranberry, Currant & Chia Seed Brioche

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Purple Wholemeal Loaf with Walnut, Linseed, Seville Orange & Fig

Purple Wholemeal Loaf with Walnut, Linseed, Seville Orange & Fig

PRE-FERMENT

Ingredients

3g fresh yeast
20g purple wholemeal flour
60g strong flour
60g warm water

Method

Mix all of the ingredients together until smooth.  Place into a lightly oiled container covered with plastic and allow this to ferment overnight.

DOUGH

Ingredients

180g purple wholemeal flour
240g strong flour
15g gluten flour
12g salt
20g fresh yeast
300g warm water
Pre-ferment
40g linseeds
100g chopped walnuts
35g kibbled rye (soaked for 24 hours)
170g Barker's Professional Seville Orange and Fig Breadshot

Method

Mix the flours, salt, yeast, water and pre-ferment to a well-developed dough.

Once the dough has been developed add the Barker's Professional Seville Orange and Fig Breadshot, linseeds, walnuts and kibbled rye. Mix through until clear.

Round the dough and place into a lightly oiled container covered with plastic to ferment for 40 minutes.

Knock back the dough and round back up. Give the dough 20 minutes fermentation.

Turn the dough out and scale and mould the dough as required.

Bake at 230ºC with 2 seconds steam.

NOTE:  This quantity makes 3 loaves at 415 grams each, baked for approximately 25 to 30 minutes in a deck oven. But you may prefer bigger loaves or even rolls.

Purple Wholemeal Loaf with Walnut, Linseed, Seville Orange & Fig

Purple Wholemeal Loaf with Walnut, Linseed, Seville Orange & Fig

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Pizza Base Using Breadshot

Pizza Base Using Breadshot

FERMENT/BIGA

Ingredients

70g water
100g bread flour
2g yeast
½ tsp milk
¾ tsp extra virgin olive oil
3g sea salt

Method

Mix all of the ingredients together until smooth.

Place in a lightly oiled bowl covered with cling film to ferment overnight at room temperature (or at least 12 hours).
 
OLIVE OIL DOUGH

Ingredients

350g water
650g bread flour
5g yeast
20g extra virgin olive oil
20g milk
15g sea salt
180g ferment
120g Barker's Professional Breadshot Filling

Method

Put all the ingredients into a mixing bowl fitted with a dough hook, except the ferment. Mix on low speed for 2 minutes.

Then mix on high speed for 5 minutes.

Break up the ferment and scatter through the dough.  Mix on low speed for 1 minute.

Increase to high speed for 5 minutes.

Place the dough in an oiled container and leave to bulk prove for 90 minutes, turning the dough every 30 minutes.

Turn the dough out onto a lightly floured surface and roll the dough to about 2cm thick all over. Flour under the dough. Let the dough rest for 5 to 10 minutes.

Cut into 150 gram balls and leave to rest for 5 minutes. (Leave the scraps for tomorrow's ferment or biga).

Roll the balls or heads out into pizza bases.

Transfer to paper-lined baking trays dusted with rice flour or semolina.  Leave in a warm place for 30 minutes to prove.

Place desired toppings on top of the bases.

Bake for about 20 to 25 minutes at 220ºC.

Pizza Base Using Breadshot

Pizza Base Using Breadshot

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Seville Orange & Fig Brioche Donut with Vanilla Bean Glaze

DONUT DOUGH (makes approximately 12 donuts)

Ingredients

22g fresh yeast (or 8g of dried yeast)
70g milk
500g strong flour
270g egg
8g salt
45g caster sugar
170g butter
130g Barker's Professional Seville Orange & Fig Breadshot
30g strong flour

Method

Place the flour, salt, sugar, yeast, milk and egg together in the mixer and develop an elastic dough.

When the dough has been fully developed add the butter gradually until incorporated to a smooth and elastic dough once again.

Add the Barker’s Professional Seville Orange & Fig Breadshot along with the 30g of extra flour and carefully incorporate through the dough until combined (avoid over mixing).

Place the dough into an oiled container and cover with cling film.  Allow to ferment for 40 minutes.

Knock the dough back then roll the dough out to a thickness of 15mm.  Cover this with cling film and place into the refrigerator until the dough firms up (or you could even leave this overnight).

Remove the dough from the refrigerator and cut into desired shapes.  Allow the dough to prove.

Fry the dough pieces at 180°C evenly on both sides.

Once the donut has cooled down dip the donut into the warmed glaze.

 

VANILLA BEAN GLAZE

Ingredients

60g cold water
500g fondant powder (Bakels)
1g vanilla bean paste

Method

Place the water and fondant powder into a mixing bowl and blend together on low speed for two minutes.
Add the vanilla bean paste and warm the fondant to 40°C.
Dip the cooked and cooled donut into the warm glaze and decorate before the fondant sets.

 

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Carrot, Seville Orange & Fig Cake

Ingredients

400g all purpose cake flour
4g baking powder
2g baking soda
1g salt
2g ground cinnamon
1g ground nutmeg
1g ground cloves
200g eggs (4)
200g sugar
270g brown sugar
240g vegetable oil
390g Barker’s Professional Seville Orange & Fig Breadshot
115g butter melted
60g full fat milk
15g vanilla extract
20g crystallised ginger (finely chopped)
6g orange zest
400g grated carrots
100g pecans (chopped)

Method

Pre-heat oven to 180°C.  Weigh out all the dry ingredients. Sieve and set aside.

Beat the butter and sugars for 3 minutes on medium speed using a mixer fitted with a paddle.

On low speed add the eggs one at a time, blending well after each addition.  Then on low speed add the orange juice, orange zest and Barker’s Professional Seville Orange & Fig Breadshot.

Add the sieved, dry ingredients and milk in three alternating turns. 

Deposit 1200 grams into a paper lined cake tin. Bake at 180°C for approximately 90 minutes.

Remove from tin and cool on a cooling rack. Ice with an orange flavoured icing once completely cool.

 

Makes 1 cake at 1200 grams.

 

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Cranberry, Currant & Chia Scone Scrolls

Ingredients

3 cups all purpose flour
6 tsp baking powder
½ tsp salt
50g butter, cubed
1 cup white chocolate chips
100g Barker's Professional Cranberry, Currant & Chia Breadshot
1½ cups milk

Method

Combine the flour, baking powder, salt and butter in a bowl.  “Cut” the butter through the flour mixture with two knives.

Pipe a spiral of Barker's Professional Cranberry, Currant & Chia Breadshot over the top of the flour mixture.

Add the white chocolate chips.

Add the milk and mix together by hand until all the ingredients come together in a large ball – do not overmix!

Roll out dough to approximately 3cm thick. Using a scone cutter cut out scones and place on a tray. 

Brush with egg wash.  Then sprinkle each scone with caster sugar.

Bake at 200°C for 10 minutes.  Rotate the tray and bake for another 2 to 5 minutes.

TO MAKE SCROLLS:

Mix all ingredients together (do not over mix). 

Roll scone dough into a large rectangle shape approximately 5mm thick.

Spread another 50g of Barker’s Professional Cranberry, Currant & Chia Breadshot thinly over the scone dough.

Roll up and cut into 4cm thick pieces.  Place scrolls on a greased tray. 

Brush with egg wash. Sprinkle with castor sugar.

Bake at 200°C for approximately 16 to 20 minutes or until golden brown.

 

Makes approximately 12 scones or scrolls.

 

Cranberry, Currant & Chia Scones or Scrolls

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Sticky Caramel Brioche Buns

Ingredients (Brioche)

Group 1
1kg strong bread flour
600g egg
140g milk
10g dried yeast

Group 2
15g salt
40g sugar
450g butter

Method (Brioche)

Develop group 1 to form an elastic dough.

Add the salt and sugar and mix through until combined.

Add the butter in stages ensuring that the butter has been mixed through completely at each addition.

Once the butter has been completely incorporated place the developed dough into a lightly oiled container and cover with plastic wrap. Allow the dough to ferment at room temperature for 90 minutes.

Knock the dough back and then place into the refrigerator overnight.

Ingredients (Butter Mix (Caramel))

300g soft brown sugar
300g butter
5g ground cinnamon


Method (Butter Mix)

Place all of the ingredients into a mixer and blend together with the paddle attachment.

Place the mixture into a piping bag ready for assembly.

Ingredients (Filling) 

280g Barker’s Professional Beetroot Breadshot Filling
40g cinnamon sugar (38g brown sugar and 2g ground cinnamon)

 

ASSEMBLY

Roll out the brioche dough into a rectangular shape to 3mm thickness.

Spread the Barker’s Professional Beetroot Breadshot over the surface. 

Then sprinkle the cinnamon sugar over the top.

Roll up the brioche dough and lightly brush or spray with water. 

Roll in brown sugar to coat the outside of the roll.  Place the brioche roll back into the refrigerator  to firm back up so that it is easier to cut and portion. 

Remove from the refrigerator and cut into portions.

Pipe a quantity of the butter/sugar mixture into the bottom of each mould.

Place the cut brioche on top.

Prove and then bake at 180°C for approximately 20 to 25 minutes.  Turn out of the moulds immediately once you remove them from the oven.

 

Yields:  20 Brioche Buns

Sticky Caramel Brioche Buns

Sticky Caramel Brioche Buns

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