400 grm French 55 flour
100 grm premium flour
330 grm water
10 grm dried yeast
Salt to taste
2 baguette trays
Make a soft dough and leave to rise for at least 2 hours. Knock back and split into 4. Roll one piece into an oblong - about 10 cms x 4 cms. Fold both long sides to the middle and then fold again to make a 10cm x2cm roll repeat with other three pieces Roll out 1st piece again and fold as before. Repost with other three pieces and place on baguette trays, if using. Otherwise place on baking sheets. Leave to prove for about an hour. Heat oven to 220C. Place a tray of hot water on bottom of oven. Make 4-5 diagonal slashes on each baguette and bake for about 25 minutes. These keep in a freezer for a week or so and can be crisped in a hot oven for about 5- 10 minutes. To make garlic bread mix a couple of crushed cloves of garlic with some softened butter. Slice the bread almost through and spread the garlicky butter on each slice. Wrap in foil and bake for 10 minutes in a hot oven.
Added by: Janet Gathercole
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.