INGREDIENTS

MAKES 4 x PIZZA BASES

• 685ml LUKE WARM WATER
• 32G PSYLLIUM
• 42G OLIVE OIL
• 500G NODO PLAIN FLOUR
• 7G INSTANT DRY YEAST
• 10G SALT
• 10G RAW SUGAR
• 13G XANTHAM GUM

METHOD

1. IN A MIXING BOWL, SOAK PSYLLIUM AND LUKE WARM WATER TOGETHER FOR A MINUTE OR TWO.
2. ADD OLIVE OIL AND THE REST OF THE DRY INGREDIENTS.
3. USING A DOUGH HOOK, MIX ON SLOW SPEED FOR 2 MINUTES. SCRAPE DOWN. MORE WATER CAN BE ADDED IF THE DOUGH IS REALLY DRY (APPROXIMATELY ONE TABLESPOON).
4. FURTHER MIX THE DOUGH ON MEDIUM SPEED FOR 3-4 MINUTES. THE DOUGH WILL BE STICKY TO TOUCH.
5. COVER THE DOUGH WITH CLING WRAP AND PUT IN THE FRIDGE TO REST.
6. PREHEAT THE OVEN TO 190 DEGREES. PREPARE BAKING TRAY OR PIZZA TRAY
7. AFTER AN HOUR, PULL OUT THE DOUGH FROM THE FRIDGE AND TRANSFER TO A FLOURED BENCH.
8. DIVIDE THE DOUGH INTO 4 OR CAN BE WEIGHED AROUND 300 GRAMS
9. SHAPE THE DOUGH INTO A BUN.
10. COVER WITH CLING WRAP TO PREVENT FROM DRYING UP.
11. ROLL THE DOUGH ONE BY ONE AROUND 10-11 INCH OR 25-28cm. USE FLOUR TO PREVENT FROM STICKING ON THE ROLLING PIN AND IN THE BENCH
12. DOCK THE DOUGH USING A FORK.
13. TRANSFER IN AN OIL SPRAYED TRAY OR PIZZA TRAY. REMOVE EXCESS FLOUR ON TOP OF THE DOUGH
14. PROOF BY COVERING WITH DUMP CLOTH AND PUT IN A WARM PLACE. THIS MIGHT TAKE AROUND 30-45 MINUTES
15. BAKE FOR AROUND 15 MINUTES ON 190 DEGREES OVEN FAN ON.
16. AFTER BAKING, LET IT COOL DOWN AND SET FOR ATLEAST 30 MINUTES BEFORE PUTTING SOME FILLING.
17. ENJOY WITH YOUR FAVOURITE TOPPINGS!

INGREDIENTS:

BEFORE STARTING THIS RECIPE YOU WILL NEED A KITCHEN AID WITH DOUGH HOOK ATTACHMENTS FOR THIS RECIPE.

MAKES 13-15 BUNS

• 14G INSTANT DRY YEAST
• 400ML WARM MILK
• 110ML WATER 
• 13G PSYLLIUM
• 200G SOFT BUTTER
• 500G NODO PLAIN FLOUR
• 11G XANTHAM GUM
• 60G RAW SUGAR
• 5G SALT
• 5G FURIKAKE RICE SEASONING - PLUS EXTRA FOR TOPPING (OPTIONAL)

METHOD

1. IN A MIXING BOWL, ACTIVATE THE YEAST WITH THE WARM MILK.
2. IN A SPERATE BOWL SOAK THE PSYLLIUM WITH WATER.
3. WHEN THE YEAST IS READY ADD THE SOAKED PSYLLIUM AND BUTTER - MIX TO COMBINE
4. ADD THE REMAINING INGREDIENTS
5. USING A DOUGH HOOK MIX THE DOUGH ON SLOW SPEED FOR 2 MINUTES
6. SCRAPE DOWN
7. FURTHER MIX ON MEDIUM SPEED FOR 3 MINUTES
8. THE DOUGH WILL BE STICKY, COVER WITH CLING WRAP AND LET IT REST IN THE FRIDGE FOR ATLEAST AN HOUR.
9. PRE HEAT THE OVEN TO 180 DEGREES
10. OIL SPRAY A BAKING TIN AND LINE THE OVEN TRAYS WITH BAKING PAPER
11. THE LONGER YOU REST THE DOUGH THE FIRMER IT GETS, THE EASIER IT IS TO SHAPE.
12. AFTER THE RESTING PERIOD OF APPROX 1 HOUR, TRANSFER THE DOUGH TO A LIGHTLY FLOURED BENCH.
13. USING A SCALE, PORTION THE DOUGH TO 125-130 GRAMS FOR DINNER SIZE ROLLS
14. SHAPE THE DOUGH TO FORM A LITTLE BUN
15. TRANSFER THE BUNS TO THE PREPARED TRAYS. MAKE SURE TO LEAVE ½ INCH GAP BETWEEN THE BUNS.
16. OIL SPRAY THE TOP OF THE BUNS AND THEN COVER WITH CLING WRAP. PUT IT IN A WARM PLACE OF THE KITCHEN TO PROOF.
17. PROOF FOR AROUND 30-45 MINUTES.
18. EGG GLAZE THE TOP OF THE BUNS AND SPRINKLE MORE FURIKAKE
19. FAN BAKE FOR 20-22 MINUTES.

INGREDIENTS:

BEFORE STARTING THIS RECIPE YOU WILL NEED A KITCHEN AID WITH DOUGH HOOK ATTACHMENTS FOR THIS RECIPE.

MAKES 1 LUSH LOAF

• 80ML MILK (WARM)
• 7G INSTANT DRY YEAST
• 4 X FREE RANGE EGGS
• 25MLS YUZU OR LEMON JUICE
• 300G NODO PLAIN FLOUR
• 3G XANTHAM GUM
• 66G RAW SUGAR
• 6G SALT
• 125G SOFT BUTTER

METHOD

1. IN A MIXING BOWL, ACTIVATE THE YEAST WITH THE MILK
2. ADD EGGS AND YUZU JUICE - STIR TO COMBINE
3. ADD THE REMAINING DRY INGREDIENTS
4. MIX INGREDIENTS TOGETHER USING A PADDLE MIX ON SLOW SPEED FOR 2 MINUTES
5. SCRAPE DOWN THE BOWL
6. INCREASE THE SPEED TO MEDIUM AND MIX FOR ANOTHER 2 MINUTES
7. START ADDING SOFTENED BUTTER 2 TABLESPOONS AT A TIME, UNTIL IT IS WELL COMBINED (FOR ABOUT 2-3 MINUTES).
8. SCRAPE THE DOUGH TO MAKE SURE THE BUTTER IS SPREAD THOROUGHLY THROUGH OUT THE DOUGH. THE DOUGH WILL LOOK LIKE A CAKE BATTER.
9. COVER THE BOWL WITH CLING WRAP AND LEAVE IN THE FRIDGE FOR 30-45 MINUTES TO REST.
10. PRE HEAT THE OVEN TO 165 DEGREES
11. OIL SPRAY A SMALL LOAF TIN
12. AFTER RESTING, KNOCK DOWN THE DOUGH AND DEPOSIT INTO THE TIN
13. FAN BAKE ON 165 DEGREES FOR 20 MINUTES AND LESSEN THE TEMPERATURE TO 150 DEGREES AND BAKE FOR FURTHER 20-25 MINUTES
14. COVER WITH A FOIL IF THE BREAD IS GETTING DARK TOO FAST.
15. DE TIN STRAIGHT AFTER BAKING
16. LET IT SET FOR ATLEAST AN HOUR BEFORE SLICING THE BRIOCHE - YUM!!

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