Multigrain bread with fruits

Multigrain bread with fruits

Olivier Magne
Difficulty Icon
Beginner
Recipe Time Icon
30m
3
Videos
A rustic and tasty bread with cereals and candied fruits, perfect for sportsmen or for those wanting a bread with a longer shelf life
Multigrain bread with fruits
Completion time
Preparation
30m
Baking
1h
Resting
1h30
Techniques taught
  • Forming a glutinous network
  • Kneading bread dough with a mixer
  • Adding inclusions to a dough
  • Cutting bread dough
  • Shaping bread dough
  • Final proof & dough rising
  • Cutting out leavened dough
  • Moistening and decorating a dough before baking
  • Baking bread in the oven
  • Baking bread in a mold
  • Scoring a dough

Discover the first step of this course for free

Step 1 : Kneading & adding the seeds and fruits

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, shaping & proofing

Step 3 : Baking & cutting

Olivier 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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2024
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2024
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2024
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