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.
Make a well with the flour, pour in the water and crumble the yeast.
Mix in the yeast and dissolve with your fingertips.
Add the salt and the ‘poolish’.
Mix with your fingertips until you have a rough pastry and all the ingredients hold together.
Knead and slap the dough on your work surface for approximately five minutes.
Add the extra 20 to 40g of water (depending on the wetness of your dough) and knead for a further eight to ten minutes.
Let the dough rest for 30 minutes on the work surface, covered with plastic film.
Roll out the dough on the work surface and fold into four then form a ball.
Place the ball into the big floured bowl, cover with plastic film and let rest until the morning. (24 hours maximum)
In a large mixing bowl mix all the ingredients with a whisk to prevent any lumps.
Cover the bowl with plastic film and rest for 30 minutes at room temperature.
Then place in a refrigerator overnight. Add to recipe as required.
The following day:
Remove the dough from the refrigerator and separate into ten pieces.
Rest the dough and cover it for ten minutes.
Shape into baguettes with two folds and, without squeezing place, them onto a generously floured tea-towel.
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.
When the oven is very hot place the baguettes in the hot baking pan and turn over.
Bake for approx 15 minutes.
Sésames/orange/poivre - Sesame/ orange/ pepper:
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:
Shape the dough into balls instead of baguette shapes, without squeezing, slice the onion and place on top of the balls, pepper lightly.