Fourth generation boulanger (baker), celebrated author and French Cuisine TV star Gontran Cherrier will share with you the art of viennoiserie, those irresistible bakery products based on fine French pastry.


  • Baguette Dough

  • 500g flour

  • 325g water (approx 25°C) + 20-40g

  • 4g fresh yeast or ¼ tsp dry yeast powder 12g salt

  • 50g ‘poolish’ (prepared the previous evening)

  • Poolish

  • 100g flour

  • 100ml cold water

  • 2g fresh yeast or 2 pinches of dry yeast powder


  • Baguette Dough:

  • 1.

    Make a well with the flour, pour in the water and crumble the yeast.

  • 2.

    Mix in the yeast and dissolve with your fingertips.

  • 3.

    Add the salt and the ‘poolish’.

  • 4.

    Mix with your fingertips until you have a rough pastry and all the ingredients hold together.

  • 5.

    Knead and slap the dough on your work surface for approximately five minutes.

  • 6.

    Add the extra 20 to 40g of water (depending on the wetness of your dough) and knead for a further eight to ten minutes.

  • 7.

    Let the dough rest for 30 minutes on the work surface, covered with plastic film.

  • 8.

    Roll out the dough on the work surface and fold into four then form a ball.

  • 9.

    Place the ball into the big floured bowl, cover with plastic film and let rest until the morning. (24 hours maximum)

  • Poolish:

  • 1.

    In a large mixing bowl mix all the ingredients with a whisk to prevent any lumps.

  • 2.

    Cover the bowl with plastic film and rest for 30 minutes at room temperature.

  • 3.

    Then place in a refrigerator overnight. Add to recipe as required.

  • The following day:

  • 1.

    Remove the dough from the refrigerator and separate into ten pieces.

  • 2.

    Rest the dough and cover it for ten minutes.

  • 3.

    Shape into baguettes with two folds and, without squeezing place, them onto a generously floured tea-towel.

  • 4.

    During this time pre-heat your oven to 240C, place a metal dish with water on the bottom of the oven and your baking pan in the centre.

  • 5.

    When the oven is very hot place the baguettes in the hot baking pan and turn over.

  • 6.

    Bake for approx 15 minutes.

  • 7.

    Let cool.

  • Sésames/orange/poivre - Sesame/ orange/ pepper:

  • 1.

    Mix the grated lemon zest of one orange, 60g sesame seeds and some turns from a pepper mill filled with five mixed pepper grains.

  • Pain à l’oignon - Onion bread:

  • 1.

    Shape the dough into balls instead of baguette shapes, without squeezing, slice the onion and place on top of the balls, pepper lightly.

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Posted by Huda Abu HamdiaReport
Hi there ..
u have some interesting recipes here .. Thank u for sharing :-)