Easy Homemade French Bread🇺🇸🇫🇷-Bruno Albouze

Homemade French Bread🇺🇸🇫🇷
Use a heavy duty 7qt/7L mixer.
Bread assortment: 1x800g / 1x 1200g / 4x350g. Make a day ahead.

1860g unbleached bread flour
100g semolina
1380g spring water, at 65ºF
12g Instant yeast, or 30g fresh yeast
40g Salt.

Slow mixing process and lower amount of yeast require longer fermentation time. It does a few things, it allows for more complete hydration of the starches, and more gluten development. An enzyme called protease, which is naturally occurring the flour, breaks some of the long gluten bonds, making the dough more extensible creating more flavors through alpha-amylase action converting starches into sugars. Ref...

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English Muffins - Bruno Albouze - THE REAL DEAL

English Muffins Recipe

Makes 20 x 1.5 ounces /45grams each
Poolish (liquid levain)
1.5 cups (200g) bread flour
0.8 cup (200ml) lukewarm water (82ºF/28ºC)
0.4 cup (100ml) lukewarm milk
1 Tbsp (12g) sugar
1 tsp (5g) instant yeast.

Mix all ingredients together. Cover and let ferment for 90 minutes until it bubbles and cracks appear from the center.

Final Dough
Poolish
1 ea. (50g) egg
2.3 cups (300g) all-purpose flour
1 Tbsp (12g) salt
3 Tbsp (50g) butter, room temp
Semolina or cornmeal for dusting.

Add the egg in the poolish and transfer in mixing bowl, add remaining ingredients and mix to combine on low speed for 2 to 3 min. Scrap down sides of the bowl...

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King Cake Crown/Fouace - Bruno Albouze - THE REAL DEAL

King Cake Crown / Fouace Recipe
The fouace, fougasse or fouée is a Western France specialty shaped into crown. Very popular in Spain and Mexico as rosca de reyes. Their origins date back to the Middle Ages, but their popularity swelled in the 16th Century. It is basically a low-fat brioche dough but higher in sugar content and traditionally flavored with orange blossom water and citrus zests and topped with caster or pearl sugar. During the holiday season they are stuffed or topped or both with candied cedra lemon, orange peel, Angelica sticks. Though, pretty much any candied fruits can be used.

Makes 4x1.8lb./800g King cake – ...

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Mushroom Hazelnut Bread - Bruno Albouze - THE REAL DEAL

Mushroom Hazelnut Bread Recipe
Mushroom hazelnut bread is an excellent addition to poultry, game, roasted meat, bbq, soups, veggies and toasted with eggs…

Makes 2x 2.2lb/1kg loaves
Starter/Fermented Dough/Pâte Fermentée. Make a day ahead or 12 hours prior kneading.
3 cups (400g) bread flour
1.1 cups (280g) spring water
2 tsp (8g) salt
0.18 ounce (5g) fresh yeast or 2.5g instant yeast.
Pour water first in the mixer bowl. Add flour, salt and yeast. Mix on low to combine – increase speed to medium and mix for 8 min. Make a tight ball. Transfer in a lightly oiled bowl, cover and leave out for 2 hours and place in the refrig...

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Stollen Recipe - Bruno Albouze - THE REAL DEAL

Stollen Recipe

Makes 2x1.8lb./800g + 1x0.9lb./400g Stollen Bread. The recipe can be doubled if using a 7 or 7.5-Quart Bowl.
Bake Stollen bread one day before serving. Dry Fruits Marinade. Make 2 weeks at least prior kneading the dough, best 4 weeks.

1.7 ounces (50g) hazelnut
1.7 ounces (50g) pistachio
2 ounces (60g) pine nut
4 ounces (125g) almond
1.4 ounces (80g) walnut
1.4 ounces (80g) candied orange, aslo called glazed orange peel
4 ounces (120g) raisins
3.4 ounces (100g) pruneaux, pitted (dried prune)
2 ounces (60g) brown sugar
1 cup (250ml) Kirschwasser.*

*Most of Stollen recipes call for dark rum; it works but using kirsch makes more sense in addition t...

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Whole-Grain French Mini Baguette -Bruno Albouze-THE REAL DEAL

Whole-Grain Mini Baguette Recipe
Yield: 8x5.3oz/160g (4.6oz/140g once baked).

Whole-Grain Mixture
1 ounce (30g) barley, cooked
1 ounce (30g) rolled oats
0.7 ounce (20g) semolina
0.7 ounce (20g) fine corn meal
1 ounce (30g) millet
1.3 ounces (40g) sesame
1 ounce (30g) flax seeds.
3.3 ounces (100g) water & a pinch of salt.

Baguette Topping
Oats / fine corn meal / sesame / flax seeds / millet. Combine and set aside.

In a cup, place barley and pour boiling water to cover; wrap up and let stand a few hours or overnight and drain. The barley should be now good to eat (no need to cook for 30 min or more as often suggested). Combine cooked barley with ...

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Taste of Provence - Olive Fougasse/FlatBread - Bruno Albouze - THE REAL DEAL

Provençal Olive Fougasse / Olive Flatbread Recipe
Yield: 3x1 lbs (3x450g)
Olive Mixture
3 ounces (90g) pitted oil cured black olives
3 ounces (90g) pitted green olives
3 ounces (90g) pitted Kalamata or Niçoise olives
1 Tbsp (5g) lemon confit, minced or 1 lemon zest
A couple of thyme sprigs, thinly chopped
1/4 tsp (1g) herbes de Provence (optional)
Ground black pepper.

Roughly chop olives picking out any pits left behind. Season with lemon confit, herbs and pepper.

Fougasse Dough (Slow mixing process, long fermentation and low amount of yeast ensure top quality bread).
2.2 cups (550g) spring water at 86ºF (30...

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Auvergne Dark Rye Bread Loaf - Bruno Albouze - THE REAL DEAL

Auvergne Dark Rye Bread / Pain de Seigle Noire / Tourte Auvergnate Recipe
Makes 2 x 3.8 lbs (2x1700g) Loaves / Use a heavy duty mixer / This recipe can be divided in half.

Auvergne is a historical region in central France known for its rye flour. Auvergne dark rye bread is one of France's classic loaves that earned is reputation for its incredible flavors and long shelf life. Excellent with seafood, oysters, charcutery, cheese, preserves, savory spreads, eggs, smoked salmon, onion soup, pickled veggies.. excellent toasted with salted butter and honey, canapé, and sandwiches.
Dark rye contains much less gluten than wheat, and i...

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Sourdough Country Bread /4K - Bruno Albouze - THE REAL DEAL

Sourdough Country Bread (Pain de Campagne Au Levain) Recipe

Makes 2 x 2 lbs (2x900g) Round Loaf Crown & Couronne
This bread recipe can be baked the same day or postponed to the next day; overnight chilled proofing method.

2.1 cups (525) spring water at ≈ 78ºF (26ºC)
0.17 ounce (5g) fresh yeast or 2.5 grams instant yeast*
1.25 lb. (550g) Firm levain (starter)
0.7 ounce (22g) grey salt (celtic sea salt) or kosher
3.8 cups (500g) bread flour
1.2 cups (160g) 100% stone ground whole wheat flour bread or all.purpose flour
Extra flour for dusting and some fine semolina flour for baking.

*A small amount of yeast is necessary in order ...

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Spiced Bread / Pain d'Epices - Bruno Albouze - THE REAL DEAL






French Spiced Bread / Pain d’Epices Recipe



Makes 3 ea. 2x3x5.5-inches Mini Loaf Bread Pans or One Single Large Loaf Pan or 10 Cupcakes.
For best results make spiced bread a couple days ahead. Pain d’épice is the perfect holiday gift. Delicious as is, it can also be crumbled over pumpkin pies, mixed in custard, ice cream, yogurt… or for your next ultimate appetizer with foie gras.


1 cup (300g) honey
1/4 cup (50g) sugar
0.9 cup (210ml) milk
5 grams allspice
1gr (1 teaspoon) anis powder, ginger powder, cinnamon powder and coriander powder.
2 ounces (60g) candied orange peels*, diced
1 ea. orange zest
2 ea. (100g) eggs
A ...

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