Around 75ml starter (make your own 50/50 flour and water takes about 2 weeks to establish)
Regarding the starter research as a book can be written on the subject.
Mix the dry ingredients just a little
You do need a mixer with a dough attachment it doesnt have to be a hook or do it by hand if you must.
Add most of the water the final mixture should be just a little tacky but dry enough to clean the inside of the bowl 400ml is as starting point.
Mix for long enough to combine but not to get the gluten working too much.
Scrape out into a container which will fit in the fridge and leave overnight.
Next day scrape out onto a shiny work top which has been lightly floured and leave until it relaxes a little then stretch and fold 2-3 times over the next 20 minutes.
Watch a few videos on how to shape I use a method which is for ciabatta as I like an open texture. Best not to do a Baguette shaping unless you have done this before and even if you have try it without doing to much work with the shaping as it knocks all the air out of the dough.
You should get 4 loaves at of this mix.
There are many articles and books on how to make bread so why this menu? No kneading is the reason, research no knead bread and then you will understand.
I have found the longer I leave the dough to prove the better the taste, leave it too long keep it for a pizza base.
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.