Lemon roll

Lemon roll

Olivier Magne
Difficulty Icon
Advanced
Recipe Time Icon
40m
4
Videos
Soft rolls with preserved lemons, ideal to accompany your meals or to make a sandwich
Lemon roll
Completion time
Preparation
40m
Baking
20m
Resting
2h30
Techniques taught
  • Flour a work surface
  • Forming a glutinous network
  • Kneading bread dough with a mixer
  • Dough proofing
  • Zesting a citrus fruit
  • Flour a work surface
  • Balling up dough
  • Cutting bread dough
  • Bread dough resting time
  • Flour a work surface
  • Shaping bread dough
  • Final proof & dough rising
  • Moistening and decorating a dough before baking
  • Baking bread in the oven
  • Scoring a dough
  • Baking bread on a baking tray
  • Scoring a loaf of bread

Discover the first step of this course for free

Step 1 : Kneading, adding the lemon & first proof

Olivier Magne
Olivier Magne
Best Craftsman of France (MOF), Bakery | World-class educator
Best Craftsman of France (MOF), Bakery | World-class educator

Step 2 : Cutting, rounding & proofing

Step 3 : Shaping & final proof

Step 4 : Baking and cutting

Olivier MagneOlivier Magne

Olivier Magne

Best Craftsman of France (MOF), Bakery | World-class educator
Olivier Magne, a native of Cantal, is a bakery chef. In 2015, he was awarded the much-coveted title of Best Craftsman of France (MOF).

Born into a family of bakers, Olivier Magne began his career by learning the craft from his grandfather. He later took over the family bakery and specialized in natural sourdough-based products.

Passionate about his craft since childhood, he was eager to share his know-how and chose to became an educator, first working at the prestigious Institut National de la Boulangerie-Pâtisserie, then throughout France and abroad. His mastery and constant desire to improve led him to acquire expert technical skills while working with dough, whether these are applied to make bread or delicious viennoiseries.

In 2016, the Chef opened his first Farine & O bakery in Paris, which offers a variety of long-fermented sourdough breads and viennoiseries.
He also co-authored the reference book titled “Le Grand Livre de la Viennoiserie”.

A crunchy multigrain and fruit bread, lemon roll and a blackcurrant-lemon top-shaped brioche – which he presented at his MOF competition, are featured among his signature products.

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