To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proved. The baguettes won’t rise as much in the oven but they will still taste good.

To test if baguettes are ready to bake: gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly then it has not risen sufficiently. If the indentation remains, the dough has over-proofed. The baguettes won’t rise as much in the oven but they will still taste good.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.

To make your own Pumpkin Butter: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

Filone is considered an ‘everyday’ bread in Italy - a simple yeast bread eaten at mealtimes. The name filoni comes from the Italian word for 'line' as the bread is shaped into a long stick. This recipe is for mini versions with the addition of green olives for an extra flavour dimension. You’ll need lots of flour when shaping this sticky dough into individual sticks before serving as an accompaniment to soup or salad.

Search Cookidoo® for Apple Wheat Starter recipe in our Artisan Bread collection.

If rolls are browning too quickly, loosely tent the pan with foil.

To test if baguettes are ready to bake, gently press dough with your fingertip. The indentation left by your finger should slowly disappear. If the dough springs up quickly, more proving time is needed. If the indentation remains, the dough has been left to prove too long. The baguette will not rise as much during baking but the end result will taste the same.