Baking instructions

You’ll need: 1 egg. Sugar. Baking paper. 

Bake from frozen

1. Preheat the oven 195C°.
2. Line an oven tray with baking paper.
3. Remove turnovers from the freezer. Remove from the bag and place on a baking tray with the hole facing up.
4. Gently egg wash the tops with lightly beaten egg. Sprinkle top generously with sugar.
5. Bake for 20-25 minutes until golden

Optional: For a brûlée finish on top. Once baked, remove from the oven, sprinkle more sugar on top and hit it with a blow torch!!

Baking results may vary depending on your oven. Please use these instructions as a guide.

BAKE AT HOME SOURDOUGH 

2 Methods Below

METHOD FOR BAKING: DUTCH OVEN or CAST IRON POT or CASSEROLE DISH

YOU’LL NEED: 

• Frozen sourdough
• Tea towel 
• Dutch Oven 
• Sharp kitchen knife or lame
• Cooling rack 
• Silicone baking mat 
  

THAW YOUR LOAF 

Remove your sourdough from the plastic wrap, keeping it in the cardboard container.

Place in the fridge and cover the loaf with a tea towel to prevent it drying out. 

Leave overnight to defrost.  

Cheat sheet: Thawing

MIN – Forgot to defrost it last night? Your loaf needs to thaw and prove for a minimum of 3 – 6 hours on a bench. (Depending on the room temperature)

MAX – Forgot it was thawed in your fridge? Your loaf will be fine thawing in the fridge overnight or up to 48 hours later. 

You will still have some level of success even if it has been thawing in your fridge for up to 72 hours. After that, we don’t recommend using it

PRE HEAT 

Pre heat your oven to 240 Degrees

Pre heat your dutch oven / cast iron pot / casserole dish with the lid on

If your loaf has been thawing in the fridge, take it out now and bench rest it while your oven is heating. 

Once your oven is at temperature, carefully remove the loaf from the cardboard container by flipping it upside down onto a flat silicone baking mat or baking paper. 

Now you are ready to score your loaf. 

Cheat sheet: Oven temperature

MIN & MAX: It is ok if your oven does not get to temperature, you will just need to bake it for a little longer. Rather than rely on exact temperatures and times; just go by eye! Watch for when your loaf is golden to dark brown.

SCORE

Take your sharpest kitchen knife (or lame), hold it on an angle and score your loaf by cutting your loaf from end to end, roughly down the centre line. 

The cut should be around 1 cm deep, on an angle. 

This is best done in one movement in a slight crescent shape. 

Ideally the knife is sharp enough that it doesn’t grab, pull or tear the loaf. 

Once your loaf is scored and on your silicone mat (or baking paper) open your oven and remove the lid of your dutch oven/dish. 

Lower your sourdough into the dish using the baking mat, pop on the lid and close your oven. 

Cheat sheet: Scoring

Imperfection is beauty! Don’t fret over the exact depth or shape of your cut; just try it out. You will perfect your technique as you go. Seeing the baked result at the end each time will help you decide what you want to try differently next time.

BAKE

Bake for 30 minutes. 

At the 30 minute mark, open the oven and remove the lid of the dutch oven / dish. 

Start a timer and bake for another 10-15 minutes until golden brown

Cheat sheet: Time

MIN and MAX – Oven temperatures may vary, you may have a hot spot in your oven or it may struggle to get to temperature. 

Your sourdough is fairly resilient, so you can bake it low and slow to some degree or high and fast to some degree.

Judge by eye how golden or dark you prefer the outside of the loaf

EAT

Remove the loaf from the oven and place on a cooling rack. 

Allow the loaf to cool for 1-2 hours before cutting into it. 

Cheat sheet: Waiting

MIN and MAX – lets be real, there is no way you will wait an hour for your fresh load to cool!

Tear into your loaf as soon as it is cool enough to not burn your hands!

If you want nice clean cut slices, then wait longer. The cooler the loaf the less your knife will tear through it. 

Your loaf will be edible for several days. 

Store in a bread box/tin in a cool & dry place for the most longevity.

If you haven’t demolished your loaf with 3 days then there is probably something wrong with you. 

METHOD FOR BAKING: OVEN TRAY or PIZZA STONE 

YOU’LL NEED: 

• Frozen sourdough 
• Tea towel 
• Oven tray 
• Small bowl of water 
• Basting brush 
• Sharp kitchen knife or lame
• Cooling rack 

THAW YOUR LOAF 

Remove your sourdough from the plastic wrap, keeping it in the cardboard container.

Place in the fridge and cover the loaf with a tea towel to prevent it drying out. 

Leave overnight to defrost.  

Cheat sheet: Thawing

MIN – Forgot to defrost it last night? Your loaf needs to thaw and prove for a minimum of 3 – 6 hours on a bench. (Depending on the room temperature)

MAX – Forgot it was thawed in your fridge? Your loaf will be fine thawing in the fridge overnight or up to 48 hours later. 

You will still have some level of success even if it has been thawing in your fridge for up to 72 hours. After that, we don’t recommend using it

PRE HEAT 

Pre heat your oven to 240 Degrees

Pre heat your oven tray / pizza stone

If your loaf has been thawing in the fridge, take it out now and bench rest it while your oven is heating. 

Once your oven is at temperature, remove your oven tray from the oven, place on a heat-proof surface. 

Baking Tray: Place baking paper down to avoid your loaf sticking 

Pizza Stone: Place the loaf directly onto the pizza stone. 

Place your defrosted loaf on the tray by tipping it out of the cardboard container, topside down onto the hot tray/stone

Take a small bowl of water and a basting brush and coat the loaf with water 

Cheat sheet: Oven temperature

MIN & MAX: It is ok if your oven does not get to temperature, you will just need to bake it for a little longer. Rather than rely on exact temperatures and times; just go by eye! Watch for when your loaf is golden to dark brown.

SCORE

Take your sharpest kitchen knife (or lame), hold it on an angle and score your loaf by cutting your loaf from end to end, roughly down the centre line. 

The cut should be around 1 cm deep, on an angle. 

This is best done in one movement in a slight crescent shape. 

Ideally the knife is sharp enough that it doesn’t grab, pull or tear the loaf. 

Cheat sheet: Scoring

Imperfection is beauty! Don’t fret over the exact depth or shape of your cut; just try it out. You will perfect your technique as you go. Seeing the baked result at the end each time will help you decide what you want to try differently next time.

BAKE

Place your oven tray/stone and loaf on the middle rack in the oven. 

Bake for 30 minutes. 

Once 30 minutes is up, start a timer and bake for another 10-15 minutes until golden brown.  

Cheat sheet: Time

MIN and MAX – Oven temperatures may vary, you may have a hot spot in your oven or it may struggle to get to temperature. 

Your sourdough is fairly resilient, so you can bake it low and slow to some degree or high and fast to some degree.

Judge by eye how golden or dark you prefer the outside of the loaf

EAT

Remove the loaf from the oven and place on a cooling rack. 

Allow the loaf to cool for 1-2 hours before cutting into it. 

Cheat sheet: Waiting

MIN and MAX – lets be real, there is no way you will wait an hour for your fresh load to cool!

Tear into your loaf as soon as it is cool enough to not burn your hands!

If you want nice clean cut slices, then wait longer. The cooler the loaf the less your knife will tear through it. 

Your loaf will be edible for several days. 

Store in a bread box/tin in a cool & dry place for the most longevity.

If you haven’t demolished your loaf with 3 days then there is probably something wrong with you. 

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in the parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Optional: You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg, baking paper.

Before Bed (Approx 8pm – 9pm)

1. Remove ham buns from the freezer. Remove from packaging and place on a lined baking tray. Cover loosely with a tea towel.
   Note: To prevent sticking, place a sheet of baking paper over the buns before covering with the tea towel.
2. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C° for 30 minutes.
5. Carefully remove the tea towel.
6. Gently egg wash buns with lightly beaten egg.
7. Bake for 15-20 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

Check individual items

Bake from frozen

1. Preheat oven to 195C° with an oven tray inside.
2. Remove pie from freezer. Remove from bag, keeping pie in parchment case.
3. Thaw for 15 minutes.
4. Place pie in parchment case on the heated oven tray.
5. Bake for 30 – 40 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper. 

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake  (7.30am – 8.30am)

4. Preheat the oven 180C°. Carefully remove the tea towel.
5. Gently egg wash croissants with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Jam. Baking paper.

Before bed (Approx 9pm – 10pm) 

1. Line an oven tray with baking paper.
2. Remove cinnamon escargot from the freezer. Place on a tray and cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the escargots before covering with a tea towel.

3. Get some sleep…You deserve it. 

When you wake (7.30am – 8.30am)

1. Preheat oven 180C°
2. Gently egg wash escargot with lightly beaten egg.
3. Bake for 20-25 minutes until golden. 
4. Glaze your escargot.

Note: To prepare glaze, microwave 1 tablespoon of any jam (preferably apricot), with 2 tablespoons water until warm. Mix and brush onto the escargot as they come out of the oven.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper. 

Before Bed (Approx 9pm – 10pm)

1. Line an oven tray with baking paper.
2. Remove croissants from the freezer. Place on a tray with the seam facing down. Cover loosely with a tea towel.

Note: To prevent sticking, place a sheet of baking paper over the croissants before covering with a tea towel.

3. Get some sleep…You deserve it.

When you wake (7.30am – 8.30am)

4. Preheat oven 180C°. Carefully remove the tea towel.
5. Gently egg wash croissants with lightly beaten egg.
6. Bake for 20-25 minutes until golden.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Once egg washed you can sprinkle with sesame seeds. You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes. Rotate tray half way through to ensure an even bake.

Optional: Use milk as an alternative to egg wash.

Once egg washed you can sprinkle with sesame seeds. 

You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Optional: You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-35 minutes until golden. 

Bench top thaw: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer.  Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Baking results may vary depending on your oven. Please use these instructions as a guide.

You’ll need: 1 egg. Baking paper.

Bake from fridge (recommended): Remove rolls from the freezer and thaw in your fridge overnight.

1. Preheat oven 195C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the fridge. Place on baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 20-25 minutes until golden. 

Bake from frozen: Thaw on bench top in sealed bag at room temp for 1 – 2 hours.

1. Preheat oven 220C°.
   
2. Line an oven tray with baking paper.
   
3. Remove rolls from the freezer. Place on a baking tray, seam side down.
   
4. Gently egg wash the tops with lightly beaten egg.
   
5. Bake for 30-45 minutes until golden. Rotate tray half way through to ensure an even bake.

Optional: You can lay sausage rolls on a light bed of semolina to absorb excess juices.

Baking results may vary depending on your oven. Please use these instructions as a guide.