Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?
The recipe is from Eric Kayser which I have seen on various French bread blogs:
500 g Bread flour
20 g milk powder
75 g 100% hydration starter refreshed
5 g dry instant bakers’yeast
250 ml tepid water
75g soft butter
Generous handful of cholocate chips
1 egg yolk to glaze
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
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