Our Recipes type-0 Manitoba for long rising (14-18 hours)

Melt the yeast in the tepid water with the sugar, in your dough-maker: after a few minutes, add the flour and oil, and work energetically with the dough attachment for 3 minutes. Then add the salt, an...

In your dough-maker, melt the beer yeast in the milk (at room temperature), add the sugar, egg and half the flour: start to work it together. Add the salt, and little by little, the remaining flour, w...

Place the yeast, sugar and tepid milk in your food processor and work for 2 minutes at 37 degrees at the second speed. Add the flour and switch to dough mode: add the lard and salt from the opening an...

Melt the yeast in the tepid water, and mix it well with 100 grams of flour. Leave to rise for an hour. In the meantime, leave the berries and raisins to soak in cold water, and chop the almonds into l...

Melt the beer yeast in half the milk, which should be tepid, and the butter. Set your dough-maker to 37degrees, speed two, and work for two minutes. Add the rest of the ingredients and work with the m...

Mix the two flours together in a deep pot. Add the salt, the yeast, the oil and the water. Work the ingredients together, place the dough mix on a pastry board, and continue to work it until it become...

Wash and cuibe your pumpkin, cook in a pot on a low flame and with the lid on, until it is well cooked. Leave to cool and whisk. Melt the yeast in the tepid water and the honey, add the pumpkin, mix a...

Boil the potatoes in lots of hot water for 5 minutes, then remove, peel and puree. Melt the yeast in a little tepid milk, and place in your doughmaker with the flour, the potato puree, the egg, sugar,...

Divide your egg; place the two types of flour, the sugar, yeast, milk and salt in a bowl and mix well together; add the ricotta and the egg white, and continue to work until your dough is nice and sof...