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Lovely, flaky, buttery puff pastry. I thought I'd create my own post about my experiments with creating puff pastry using UltraFine Fiberflour. Many thanks to Puff Gal for her posts on the same issue; which I followed without success I'm afraid :( I messed about some more to try and get it right and have arrived at a brilliant version that works for me! The steps are taken from two methods Paul Hollywood published online - links at the bottom of this post. The main idea is to make this quickly with minimal chilling. This is achieved by using frozen grated butter. Ingredients 220g fiberflour 170ml water 250g frozen grated butter (I used my food processor grating attachment & grated a block of frozen butter) 3/4tsp salt 1 egg Method In mixer, knead flour, salt, egg and water until for 5-10 mins Turn out and work a little and form into ball Chill for a few hours Roll out the dough with the short end facing you Get half of grated butter and sprinkle over the bottom 2/3 of dough Lift the exposed dough at the top and fold it down over half of the butter, then fold the butter-covered bottom half of the dough up over the top. You will now have a sandwich of two layers of butter and three of dough . Pinch the edges together to seal. With the short end towards you, roll out to a rectangle as before, keeping the edges as even as possible. Fold the top quarter down and the bottom quarter up so they meet neatly in the centre. Then fold the dough in half along the centre line. This is called a book turn. Turn the dough 90 degrees and roll out again. This time fold down 1/3 of the dough and fold up the bottom third to make a neat square. Turn 90 degrees and repeat. The dough is now ready. Keep it in the fridge until ready to use. NB: to make the sausage rolls pictured here, I cooked them for about 15 mins at 220 degrees.

This loaf recipe is adapted from Puffy Gal’s Brioche Rolls post ( https://www.lonjevity-foods.com/forum/recipes/brioche-style-rolls ). I made the first few batches by mixing the dough in the bread machine on the dough setting, then proofing dough in the loaf tin for an hour before baking in the oven for 20 mins at 180°. When my results continued to turn out light and soft in texture, I decided to try putting the ingredients in the bread machine and letting it go the whole hog. Based on my previous results with a start to finish loaf in the machine, I was quite surprised by how it turned out. I used the “sweet dough” setting, and the loaf rose even more than my oven version and was lighter and softer. Toast really well too. RECIPE ▪50g fibre flour original ▪180g fibre flour ultra fine ▪10g vital wheat gluten ▪10g diastatic malt powder ▪3 tbsp/ 45g butter (softened) ▪185ml liquid - weigh 2 eggs, then fill up to 185 ml with warm milk (I used almond milk) - Add tsp honey to milk to activate the yeast ▪2 to 4 tbsp sweetener (I use 2 tbsp Allulose or Fibre sugar) ▪8 g yeast Method 1 - Oven 1. Put the warm liquid and soft butter in the bread machine pan 2. Whisk dry ingredients together and put on top of the liquid 3. Turn on "dough” setting 4. preheat oven to 180° 5. When the machine is done, knockdown dough and shape into a loaf 6. Put in a greased loaf pan, cover and allow to proof for 1 hour in a warm place 7. Bake at 180º (fan oven) for 20 minutes 8. Turn loaf out onto cooling rack until cool Method 2 - Bread Machine 1. Put the warm liquid and soft butter in the bread machine 2. Whisk dry ingredients together and put on top of the liquid 3. Turn on “sweet dough” setting 4. When the machine is done, turn the loaf out onto cooling rack until cool Slice and eat, or slice toast and eat!