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Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Ingredients
300g 00 (118) or Durum wheat flour
300g Semolina flour (507)
400g water
10g sea salt, ground fine
1/2 tsp yeast
Method
Mix flours and yeast
Add all of the water and turn over thoroughly with your scraper
Cover and leave for between 40min - 1hour (Autolysis)
Work the dough until smooth then form into a ball - cover and leave for 1 hour
Refold into a ball and leave for 1 hour again
Repeat another once or twice (or not at all!)
Preheat oven to max with an empty tray in the bottom
After final prove turn out onto a non stick baking tray. Slash top and bake as your usual method or as follows:-
Put loaf into oven
Pour water into tray - creating steam
Close door and leave on max for 5min
Turn temp down to 220C and set timer for 25min
Have look and turn down to 210C for another 5-15min if you think it needs it
Added by: Fozzie
Our type 45 is designed to be used for making fine puff pastry, and is a classic example of a “Farine Supérieure”. This grade of flour is used in France to produce a variety of pastries which require....
This flour is categorised in France by its ash content, which is where the name “T55” is derived from. We mill this flour from...
The Broyé du Poitou, an old, traditional French recipe for a buttery biscuit coming from the Poitou region of western France. Easy to make, doesn't need a special tin and traditionally broken into little pieces, for sharing, by giving one big punch to the middle of it. The hard biscuit then breaks into chunky shards.
Easy...quick....scrumptious... "Delicious when warm, soft on the inside, crunchy on the outside," says my daughter, Cansu Julia, who helped to mix the dough and roll out the croissants with her sister.
Crunchy and super tasty sourdough bagguetes.
Easy to make French bread rolls. Particularly good served fresh at breakfast.
Basic White Loaf, Easy and Tasty After an enforced break from regular baking and having run out of stock I decided to try a different Flour (French White Flour - Type 55 (102)) to my usual. The results have inspired me to share this simplest of recipes.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
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