We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Trade

All about Shipton Mill

From our beautiful to location to our philosophy - find out what makes us tick.

Shipton Mill

    Contact Us

    Need to know where we are?

    For contact details, directions and how to find us

    How to find Shipton Mill

    Visiting us?

    You can visit us here at the Mill, we are open:

    Monday to Friday 08:00-17:30hrs

    Saturday 08:00-16:00hrs

    We are closed on Sundays and Bank Holidays

    Click here for details & directions

      Your Basket

      Total: £0.00 item

      Take control

      Log in to My Shipton Mill to manage your orders and your online experience.

      My Shipton Mill

      My Shipton Mill / Log in

      Registration

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Pain Viennois with chocolate chips

      Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?

      Like this? Share it with your friends.


      Report abuse

      The recipe is from Eric Kayser which I have seen on various French bread blogs:

      Ingredients

      500 g Bread flour

      25g sugar

      20 g milk powder

      75 g 100% hydration starter refreshed

      5 g dry instant bakers’yeast

      10g salt

      250 ml tepid water

      75g soft butter

      Generous handful of cholocate chips

      1 egg yolk to glaze

      Method

      In a large mixing bowl, dissolve the yeast in the water. Add the starter and mix well.

      Add the flour, milk powder, sugar and salt. Knead for 10 minutes.

      Add the butter , a little at a time and knead further.

      Leave to rest for 15 minutes.

      Add cholocate chips to dough, then divide in 4 balls.

      Leave to rest for another 15 minutes.

      Shape in long baguettes and keep in a baker’s couche or a well floured tea-towel.

      With a lame, slash the pain several times.

      Leave to proof for 1h30 – 2 hours until doubled in size.

      Brush with the egg yolk.

      Bake in a hot oven at 220C for 15-20 minutes.

      Ideal for breakfast or for us French, as a 4 o'clock "goûter" with 3-4 chocolate pieces !

      Added by: Anne Chapman

      Tags: Bread White Sourdough Chocolate

      Add comment
      Pain Viennois

      One of the best breads I've ever made. I didn't use any instant yeast and changed some of the water for milk because I didn't have any milk powder and the bread was tasted fantastic. I would give it five stars

      Dinah Dough 28 November 2015

      Reply
      RE: Pain Viennois

      Hello, Thank you so much for letting me know how much you enjoyed making and tasting the recipe. Wishing you many more baking successes. With festive season approaching, I might do a few more of these myself ! Anne

      Mrs Anne Chapman 30 November 2015


      Related products

      Bread Proving Basket - Small/Large Oval
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.
      Bread Proving Basket - Small/Large Round
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

      Related articles

      Add a recipe & get 15% off

      If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

      15% off Flour Direct

      It's very easy, just click here to visit your "My Shipton Mill" page to get started.

      Shipton Mill Cookbook – A Handful of Flour

      We are beyond excited to announce the launch our first cookbook with Headline Publishing.

      A Handful of Flour

      “A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

      More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

      More ...