Behind every great bake there’s a great dough, and this is why we use only the best ingredients in all our products. We’ve ensured they are jam packed with doughy goodness so that you can experience the real deal from the comfort of your own kitchen. We’ve made our products as foolproof as we can, but here’s a few hints and tips to get you on your way. Starting with the most important bit, defrosting our dough.
Watch our how-to guides for defrost methods (including our quick microwave cheat that will give you ready-to-roll pizza dough in minutes) and tips on how to stretch and shape your dough.
1. Defrost
Leaving the dough in the wrapper, defrost in the fridge overnight, or at room temp for at least 4 hours. As the dough comes to life you’ll notice it rise and grow – this is completely normal. (If you’re short on time, see our emergency timesaving 7 min defrost video!)
2. Heat
Bring your dough to room temp (so it’s super stretchy) and crank up the oven to 240˚C/ Gas Mark 9.
3. Flour
Dust a work surface, rolling pin and baking tray with flour.
4. Stretch N Roll
Stretch, roll and shape your dough into a rough, rustic, sorta-circular shape.
5. Top
Transfer the base to your floured tray, and top it off with a few of your favourite things.
6. Bake
Until the crust is golden brown, and delicious (around 8-10 mins).
1. Defrost
Leaving the dough in the wrapper, defrost in the fridge overnight, or at room temperature for at least 4 hours. As the dough comes to life, you’ll notice it rise and grow a little - this is completely normal.
2. Shape
Bring both doughballs together (without flour) and shape as desired.
3. Place
Place the dough onto a floured baking tray, or proving basket.
4. Rise
Cover and leave to double in size for up to 4 hours. Once risen, you can score the top to create your own design (if desired).
5. Heat
Pre-heat the oven to 220˚C/ Fan 200˚C or Gas Mark 7.
6. Bake
For 25 mins, leave to cool, slice and enjoy.
1. Defrost
Leaving the dough in the wrapper, defrost in the fridge overnight, or at room temperature for at least 4 hours. As the dough comes to life, you’ll notice it rise and grow a little - this is completely normal.
2. Create
To make a brioche sharing loaf, you’ll need 1 doughball.
3. Shape
Grease or line your loaf tin. If you're adding choc chips, flatten the dough, press a handful into the surface, fold over and repeat. Split and shape the dough into 6 even balls. Place in your tin, in 2 rows of 3.
4. Rise
Cover and leave to rise in a warm place, until double in size (approx. 3 hours).
5. Heat
Pre-heat the oven to 180˚C / Fan 160˚C / Gas Mark 4.
6. Bake
Glaze with milk / beaten egg. Bake for 20 mins until golden brown. Enjoy!
1. Heat
Pre-heat the oven to 160˚C/ Fan 140˚C/ Gas Mark 3.
2. Soften
Take your cookie dough out of the freezer 5-10 mins before you’re ready to bake - so it’s easier to slice.
3. Slice
Our dough makes 8-10 cookies. But you can slice off as much or as little as you want and return the rest to the freezer.
4. Bake
Line or grease a baking tray. Then space your cookie pieces slightly apart to leave room for them to spread. Bake for 8-10 mins.
5. Cool
Leave them to cool for as long as you can bear, and enjoy!
6. Enjoy!
In the unlikely event of leftovers - store in an airtight container, best consumed in 24 hours.