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Balon Ekmek (Turkish Balloon Bread)

Traditionally cooked in a clay oven, these traditional Turkish breads are normally served before a main meal with feta cheese and butter. Eat them with friends and family- and with your hands. Its incredibly satisfying tearing away at the delicious dough- just make sure you make enough for everyone! 

You’ll Need

(For 2 Balloon Breads)

  • 515g strong white bread flour
  • 400ml warm water
  • 2 tsp dried yeast
  • 1½ tbsp sunflower oil
  • 1 tsp salt
  • 2 tsp sugar
  • 1 egg yolk
  • Mixture of sesame seeds, nigella seeds and poppy seeds

Method

To start, fire up your wood fired oven to its optimum temperature and allow to cool to around 220°C.

Next, mix your yeast and sugar with your warm water. Add 2 tsp of flour, mix together and leave in a warm place for approximately 20 minutes.

Then, put the rest of your flour, salt and oil in a mixing bowl and mix with your yeast and water mix. Now, you’ll need to knead your dough for around 20 minutes.

Your dough will be quite sticky but carefully transfer it to an oil rubbed bowl. Cover and allow to prove for 1 hour.

Once your dough has proved, knock back and split into 2 balls.

Line a flat metal tray with baking paper and put your dough ball on. Gently, press down with the palm of your hand into a round centimetre thick piece of dough- don’t be tempted to use a rolling pin as this will knock too much air out.

Once you’re happy with the shape, use slightly damp fingers to push down the edges all the way round- this will help with the ballooning.

Then, brush the dough with egg wash, sprinkle with the seeds and a little sea salt.

Leave to rest for 10 minutes.

Push down the edges again and cook in the oven for 10-12 minutes.

Cool slightly on a wire rack and serve warm!

 

 

 

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Wood Fired Beetroot Bread

English beetroot’s are sensational- and this recipe is a great way to make the most of them.

Ingredients

  • 1 Large, or 2 small Beetroot
  • 1 Clove of garlic
  • 1 Spring Rosemary
  • 100ml Milk
  • 200ml Water
  • 10g Dried Yeast
  • 620g Strong Bread Flour
  • 10g Caster Sugar
  • 5g Salt

Method

Start by firing up your wood fired oven to its optimum temperature and leave to cool to a great baking temperature at around 200°.

Put the beetroot in foil with the crushed garlic clove and the rosemary and wrap up tightly.

Next, roast in the oven for an hour and leave to cool- this can be done a day or 2 before if you wish.

Peel the cooled beetroot, and cut into rough 2cm cubes and pulse in a blender- you want to keep a few chunks and not end up with a smooth puree.

Mix the milk, water and yeast in a jug and allow to stand for 10 minutes.

Put the flour, sugar and salt in the mixing bowl, add the liquids, and knead for 6 minutes.

Leave the dough in the mixing bowl, cover with a cloth for 20 minutes. Mix again for 4 minutes and transfer to 2 baking tins. Proof for a further 30 minutes.

Finally, bake for 30 minutes, and cool on a wire rack at least 15 minutes before slicing.

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Wood Fired Brioche

Our wood fired brioche is a truly delicious bread recipe to try out in your wood fired oven. Even better, it freezes really well so you don’t need to eat it all in one sitting! Remember to keep the ends of the loaves to make a super indulgent French toast. 

Ingredients

  • 70ml Milk
  • 30g Yeast
  • 15g Salt
  • 30g Sugar
  • 500g Bread flour
  • 6 Eggs
  • 350g Butter

Method

Fire up your oven to its optimum temperature, then leave to cool until it reaches around 170°c.

Start by placing the flour, salt and sugar into a mixing bowl, and slowly add your heated milk. Add the eggs one by one; ensuring each one is fully incorporated before adding the next.

Once all the eggs have begun to form dough, add the diced, room temperature butter in the same way as the eggs.

Once you have a shiny, smooth looking dough that is no longer sticking to the side of the mixing bowl, remove from the mixer.

Butter and sugar your terrine moulds, and put the brioche dough in three separate balls, lightly cover with cling film and leave to proof for an hour.

After an hour, carefully brush the loaf top with egg yolk- do this softly or the dough will collapse!

Finally, cook in your wood fired oven for around 35 minutes.

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Wood Fired Babaganoush & Cumin Flatbreads

Babaganoush should be smokey- which makes it even better when it’s made using a wood fired oven! The blackening of the aubergine at the start of the recipe is probably the most important step- this is when we’ll be creating all our smokey flavours- so don’t be afraid to really blacken the aubergine up!!

Ingredients

For the flatbread dough

  • 125ml Water
  • 200g Plain Flour, Plus extra for rolling and cooking
  • 1tbsp Toasted Cumin Seeds
  • 20g Butter, melted until it turns brown and smells nutty

For the Babaganoush

  • 1 Large Aubergine
  • 4 Cloves of garlic
  • 2tsp Ground Cumin, lightly toasted
  • 1tsp Tahini
  • 2tbsp Roughly Chopped Coriander
  • 2tbsp Yoghurt
  • Olive Oil

Method

As a rolling flame is beginning to die down in your oven, pierce the aubergine several times all over with a fork, and using tongs, carefully pop the aubergine close to the wood embers and turn regularly until the skin is well blackened.

After 10-15 minutes, remove from the oven, wrap in foil, and pop back in on the opposite side to the fire.

Wrap the unpeeled garlic cloves in foil, and pop them next to the aubergine. Leave both parcels to roast for 15-20 minutes.

Meanwhile, combine all the flatbread ingredients to form a dough, wrap in cling film, and pop in the fridge.

When the time is up on the aubergine, carefully unwrap it, and peel and discard the skin. Put the flesh into a food processor and squeeze the garlic cloves out of their skin into the food processor. Add in the yoghurt, cumin and tahini, blitz for 5-10 seconds, season, and pop into a ramekin.

Next roll out the flatbreads as thin as possible whilst getting your fire back up to a rolling flame. Flour each flatbread well, and cook directly on the oven floor- the flatbreads will begin to brown and bubble when they’re ready.

Finally, to serve, top the babaganoush with a good lug of olive oil and the chopped coriander.

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Wood Fired Onion Marmalade Bread

Our wood fired onion marmalade bread is definitely a crowd pleaser, perfect for nibbles or a lunch accompaniment. As with all breads, you get an amazing crust from the dry heat of the oven, and if you make your own marmalade they’re going to taste even better- find our recipe below.

Ingredients

  • 1kg Strong White Bread Flour
  • 300ml Milk
  • 300ml Hot Water
  • 50g Fresh Yeast
  • 30g Salt
  • 1tbsp Soft, unsalted butter
  • 200g Onion Marmalade
  • 1 Egg Yolk

Method

For this recipe, you will need your oven at baking temperature, which is anywhere from 160° c-180°c.

To start making your bread, firstly put the flour and salt in a mixing bowl, add the liquids and butter along with the yeast in a jug and gradually to your mixer.

Mix for around 5 minutes or until a smooth dough is formed.

Knead the dough by hand for a few minutes, transfer to a bowl, cover with a tea towel, and leave to proof for 1 hour.

Once the time is up, knock the dough back and using a rolling pin, roll out to a large rectangle.

Place a 2inch thick line of onion marmalade across the length of the dough then carefully roll the dough over the marmalade until you end with a kind of Swiss roll.

Slice the rolled dough into 3 inch pieces and stand them up a lined baking tray. Cover loosely with a piece of cling film and leave to proof for another 30 minutes.

Remove the cling film and lightly brush the top of the rolls with the beaten egg yolk.

Put the tray in the oven and bake for between 12 and 15 minutes.


Onion Marmalade

Make sure your onions are as thinly sliced as you can for this recipe- it will allow them to really soak up all that flavour! If you’re not overly confident with your knife skills you can try using a mandolin.

Ingredients

  • 1kg Spanish Onions, super thinly sliced
  • 125g Butter
  • 65g Caster Sugar
  • 65g Demerara Sugar
  • 125g Red Wine Vinegar
  • 500ml Red Wine

Method

To start your onion marmalade, get your heavy bottomed pan super hot and put the butter in. Allow it to almost burn until it smells a bit ‘nutty’.

Add the onions to the pan with a good pinch of salt and cover with a lid, return to the oven and leave to sweat until soft. This should take around 30minutes but it’s a good idea to check them occasionally and give them a stir.

Once soft, add the sugar to the pan, re-cover with the lid, and give them another 30 minutes in the oven.

Next, add the vinegar, cover, and cook for a further 30minutes.

Finally, remove the lid add the red wine, cover the pan with parchment paper instead of the lid- this will help the marmalade reduce- and return for 1 hour 30minutes.

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Tear & Share Bread with Dukkha

Dukkah is a coarse, aromatic mix of nuts and spices that is delicious with home baked bread. Simply dunk the bread in some olive oil, then generously roll in the Dukkah. It’s truly delicious!

Ingredients

For the Dukkah

  • 2tbsp Flaked Almonds
  • 2tbsp Pistachio’s
  • 1tbsp Sesame Seeds
  • 2tsp Coriander Seeds
  • 1 ½tsp Cumin Seeds
  • 1tsp Coarse Sea Salt

For the white bread dough

  • 300g Strong White Bread Four
  • 175ml Warm Water
  • 12g Fresh Yeast
  • 8g Salt
  • 1 Tsp Soft Unsalted Butter

For the brown bread dough

  • 150g Wholemeal Flour
  • 150g Strong White Bread Flour
  • 180ml Warm Water
  • 12g Fresh Yeast
  • 8g Salt
  • 1tsp Soft Unsalted Butter

Method

For the bread you will need to maintain the temperature in your wood fired oven at around 240°c.

The technique for making the doughs are the same for both, but usually best to do the brown first as it can take a little longer to proof.

Start by putting the flours and salt in a mixer. Whisk together the water, yeast and butter and gradually add to the dry ingredients. Mix for around 10 minutes until a smooth dough is formed. Repeat these steps for the white dough.

Put both doughs in separate bowls; loosely cover with tea towels and leave to proof for an hour or so.

Next, knock back the dough and divide into 12. Shape each into a ball and place 2 white balls, and 2 brown balls very close too each other on a lined baking tray. Repeat the process with the remaining balls.

Lightly cover the trays of bread with clingfilm and leave to proof again for 1 hour. Finally, bake in the oven for 16 minutes.


Moving onto your Dukkah, your oven will need to be at around 200°c. The key with Dukkah is to toast each ingredient individually, giving the tray or pan a quick wipe out each time!

Start by toasting the nuts, then the spices, ensuring they don’t brown too much!

Transfer all ingredients to a pestle and mortar and roughly pound- Dukkah should have quite a coarse texture so don’t go too mad making a powder!

There you have it! Grab some olive oil and get dunking!

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Wood Fired Hot Cross Buns

Traditionally eaten on Good Friday, these hot cross buns are so good they don’t tend to last till Saturday! The maple syrup glaze and dry heat of the oven give these buns a unique flavour that everyone is bound to love. 

Ingredients

For the buns

  • 540g Strong White Bread Flour
  • 20g Mixed Spice
  • 15g Milk Powder
  • 60g Caster Sugar
  • Pinch of Salt
  • 20g Fresh Yeast
  • 4 Eggs
  • 45g Soft Unsalted Butter
  • 60g Raisins
  • 40g Mixed Peel

For the cross

  • 100g Strong White Bread Flour
  • 20ml Sunflower Oil
  • 50ml Water
  • Pinch of Salt

For the glaze

  • 40g Castor Sugar
  • 30g Maple Syrup
  • 30ml Milk
  • 20ml Water

Method

For this recipe your will firstly need to fire up your oven to its optimum temperature, from there, you will need to allow time for your oven to cool until it reaches around 17)°c-200°c.

To make the dough, mix all the bun ingredients except the raisins and mixed peel until a smooth and elastic dough is formed. Transfer to an airtight container and leave to prove in the fridge overnight.

The following day, pop the dough back into a mixing bowl, mix in the raisins and mixed peel, then divide into 8 and shape into buns.

Place the buns on a lined baking tray, spray with a little water, loosely cover with cling film and leave to prove until doubled in size.

Once doubled in size, mix together the cross ingredients, and roll out on a floured surface, cut into strips ready to make the crosses.

Egg wash the buns, carefully put on the crosses and bake in the oven for around 20 minutes- checking half way through.

As soon as the buns come out of the oven, whisk together the glaze ingredients and brush over the hot buns.

You can serve the hot sticky buns immediately, allow them to cool, or toast them with lashings of butter the following day.

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Wood Fired Cheese Scones with Cherry Tomatoes and Basil

If you’re making pizzas regularly in your Stone Bake oven, then odds are you’ve got a surplus of basil, tomatoes and mozzarella! These lovely scones are a great way of using some of those ingredients in a slightly different way.

Ingredients

  • 500g Cherry Tomatoes
  • 25g Butter
  • 225g Plain Flour
  • 2tsp Baking Powder
  • 1tsp sea salt
  • 55g Butter
  • 75g Grated Mozzarella
  • 4 Sprigs Thyme, leaves picked
  • 1tsp Dried Oregano
  • 150ml Buttermilk
  • Handful of basil leaves

Method

Fire up your oven to its optimum temperature, then maintain the temperature at around 200°c.

Begin by putting the tomatoes in a baking tray and generously dot the butter over them. Season and bake in your wood fired oven for 3-5 minutes until the tomatoes are just starting to split.

To make the scones, rub together the flour, baking powder and butter until the mix resembles breadcrumbs. Then add 55g of the cheese, thyme, and oregano to the mix. Finally pop in the buttermilk to form a dough.

Divide the dough into 6 even balls, sculpting each into a scone. Place each scone amongst the tomatoes and top with the remaining cheese. Bake in your wood fired oven for 12-15 minutes, removing once your scones are nicely browned on top. Scatter over the basil leaves and serve warm. What a treat!

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Wood Fired Garlic Bread

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There must be a thousand ways to make garlic bread- but this is one of the best! Particularly if you have a couple of extra homemade loaves left knocking about. The quantity of garlic butter will be a little too much for the recipe, but always handy to have some knocking about in the fridge.

Ingredients
For the garlic butter

  • 290g Unsalted Butter, softened
  • 8 Cloves Garlic, finely chopped
  • 1 Tsp Lemon Juice
  • 2 Tbsp Olive Oil
  • 2 Tbsp Chopped Parsley

For the garlic bread

  • 1 loaf bread
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme

Method
Start by getting your wood fired oven up to it’s optimum temperature, then allow some time to cool to around 200°c.

Whilst you are waiting for your oven to cool, you can begin making the garlic butter. Mix all the ingredients together in a bowl, season, then roll as tight as you can in cling film. Place in the fridge to firm up.

Next grab your chosen loaf, and slice down as though you are going to slice the bread but just stopping before you cut the bread all the way.

Add a couple of slices of garlic butter to each gap you have made, making sure the butter is pressed right in. Add the rosemary and thyme sprigs around the loaf- no rules here, just wherever you fancy!

Tightly foil the loaf, and place in the oven for 25 minutes.

To make it cheesy garlic bread, add grated cheese of your choice in each gap, and cook for an extra 8 minutes with the foil off. Delicious.

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Wood Fired Apple and Pear Charlottes

img_4277Allegedly named after renowned apple aficionado, Queen Charlotte- the wife of King George III- these delicious bread based desserts are great fun to make- and delicious to eat! You can add berries or other fruits to the filling when in season for a little change.

Ingredients

  • 175g Butter
  • 125g Caster Sugar
  • 5 Apples, peeled, cored, and roughly chopped
  • 2 Pears, peeled, cored and roughly chopped
  • ½tsp Ground Cinnamon
  • 1tbsp Stem Ginger Syrup (optional)
  • 8 Slices of white bread
  • 120g Butter, melted

Method

Fire up your oven to its optimum temperature then leave to cool until you have the perfect baking environment. The temperature should be around 190°c.

Put the sugar, apple, pear, cinnamon, ginger syrup and 175g of butter in a pan. Cover with parchment paper, and put in the front of the oven for 25-35 minutes until you have a consistency similar to a crumble filling. Leave to cool.

On 4 slices of bread, use the top of a 7.5cm dariole mould to cut around to give yourself 4 circles of bread. Leave to one side.

Cut the crusts off the remaining 4 slices of bread, dip them in the melted butter ensuring they are fully covered, and carefully press each slice into an individual dariole so that the base and sides are covered with the buttery bread. If you need to plug in any gaps, you can do so with any leftover bread. Next, spoon in enough charlotte filling so that it’s almost reaching the top of the bread.

You can now take your circles of bread and coat them in the melted better as you did previously. Use each one to top the charlotte- use your fingers to work around the rim of the mould making sure the filling is fully covered.

Once you’ve made your charlottes, place them on a tray, and put a tray the same size on top of the bread lids. This will make sure they don’t come off during the cooking process.

Finally, bake in your wood fired oven for 25-30 minutes until browned on top. Rest for 4 minutes, then carefully tip out the charlottes and serve with ice cream. Delicious!

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