500g/1lb 1oz strong white bread flour, (Shipton Mill French white type 55 bread flour) 3tsp/12g fast-action dried yeast 1.5tsp salt 1tsp sugar 300ml tepid water 200ml boiling 100ml cold A little olive or sunflower oil for kneading
Mix the flour, sugar and salt in a large bowl and make a well in the centre. Pour in the water and mix.
Lightly grease a work surface with olive oil and turn out the dough. Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in oil. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, and fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Work quickly so that the mixture doesn't stick to your fingers. Put the dough into a clean bowl, cover with a tea towel and leave to rise for 1 to 2 hours. Knock back, and divide the dough into three equal-sized pieces and shape into three baguettes. Place on a floured baking sheet or baguette tray and cover with a tea towel. Prove until doubled in size, about 50 minutes.
Brush with very hot water and score with a sharp knife. Bake in the preheated oven (240°C/475°F) for 20-25 minutes until golden and hollow-sounding when tapped underneath.
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....
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.
If you've time, look on the internet for Pane Altamura and the various ways to form the loaf
It's informative and fun trying something different
Many thanks to ABaker for the inspiration
However if you haven't try this!
Add a recipe & get 5% off
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.