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.

Rising time depends on room temperature (ideally 24-25°C). If it is below this temperature, dough will take longer to rise. If it is higher, the rising process will be faster. It is important that the dough doubles in volume and has a spongy consistency.

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.

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.

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.

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

To blanch 500 g almonds place 600 g water into mixing bowl, heat 8 min/100°C/speed 3 , then add almonds into mixing bowl and boil 3 min/100°C/speed  . Immediately rinse almonds under cold running water, peel them and place on kitchen towels to cool completely. Dry well before using almonds in any recipe.

Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices. Remove the rind and pith. Set the orange on its side, slice along the adjacent membrane until the cuts meet and release the segment.

You can replace dried nuts of your preference and grind them to the right size according to your personal preference. It is recommended to chop the nuts into smaller sizes, otherwise the skin will be easily broken when wrapping and molding the mooncakes.