2 Breads, 1 dough
For the dough
1 kg strong flour
30g fresh yeast or 15g dried yeast
1 tbsp salt
500-550ml warm water (approx 35° C
For the cinnamon Rolls
100g softened butter
100g soft dark brown sugar
80g light brown sugar
1 tbsp cinnamon
25cm square cake pan
Spray bottle filled with water
Stand mixer (ideal, but can be mixed by hand)
For this recipe, you can mix by hand or use your stand mixer with the dough hook.
Fill your bowl with the flour and make a well in the centre. Put the oil and salt in the well. Add the yeast to the side of the bowl, making sure the yeast doesn’t touch the salt. Start mixing the dry ingredients on slow speed. Add in about ¾ of the water and allow the dough to start to come together. Pour the water down the side of the bowl so the dough catches the dry bits at the bottom. When the dough starts to come together, stop the mixer and pinch the dough between your fingers. The dough should be soft but still have some resistance. Add more water or flour based on your best judgement.
Leave the dough mixing on slow speed for 15-20 minutes. The longer you work the dough the better the texture of your bread will be but if it overmixes, it will lose it’s structure… practice makes perfect here
Using a spatula or dough scraper, drop the dough out onto a clean, floured work surface and knead until it comes together.
Weigh out 370g of dough. Use the palm of your hand to knead the dough into a ball. Flip the dough so the surface side is facing up and use the pinky side of both hands to bring the dough firmly together underneath. You should end up with a taught, smooth ball. Wrap in clean dry linen towel and leave in a warm place to prove until doubled- about 30 minutes.
Shape the remaining dough into as close to a square or rectangle as you can get. Wrap in clean dry linen towel and allow to prove for 1 hour.
Now shape the baguette. Place the round dough on a clean work surface without flour. Squish the round down and fold over, squish down again and fold again and then repeat one more time. You should have a fat oval shape now. Spread your fingers and start to roll the dough between your hands and the worktop. As you roll, work your hands apart and pull the oval into an oblong. Keep going until you have formed a baguette shape.
Place the baguette on a lightly oiled tray and brush with eggwash. Sprinkle with flour and leave in a warm place to double in size.
For the Cinnamon rolls, place the dough on a lightly floured surface. Use a rolling pin to roll out the dough to a rectangle approx. 30cm x 40cm in size. Butter liberally and evenly. Spread the two sugars over the butter and sprinkle with cinnamon. Roll up the dough as you would a Swiss roll. Cut the log into 9 equal rounds.
Butter a 25 x 25 square cake pan and place the cinnamon rolls cut side down evenly spread out in the pan. Leave somewhere warm for 30-40 minutes to prove.
Heat your oven to 180°
To bake the baguette, use a sharp knife to make 5 slits on the top of the bread. Spray the top of the bread with water and place in the oven to bake for 18 minutes. Remove immediately onto a cooling rack.
To bake the cinnamon rolls, place in the bottom third of the oven and bake for 20 minutes. Invert the rolls immediately onto a plate or cake stand.