Authentic french sticks, delicious crusts
Mix 1/4 tsp dried yeast with 125g warm water. Add 125g flour and mix. Cover and leave overnight
In a seperate bowl mix 1/4 tsp dried yeast with 140g warm water and mix. Add this and mix with the pre-ferment.
Add 300g Shipton french type flour and 5g salt and mix together, leave for 10 mins.
Knead by pulling up and folding 8 times, leave for 10 mns and repeat twice. Leave for 1 hour.
Divide into three and knead gently into rectangle shape. Rest for 15 mins .
Rollout into stick shapes, lay onto linen cloth covered in flour. Leave for 1 hour.
Pre heat oven to 240 Deg C and put tray in bottom
Dust baguettes with flour on baking sheet and slash with razor blade
Place in oven with cup of water in the tray.
Bake for 15 - 20 mins
Added by: robin watkinson
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers