French baguettes - that blow your family away - simple to make - amazing to taste.
500g white flour - i use Shiptons French Type 55 White Flour (102)
325g water - slightly warm
100g liquid starter - this is a white starter that is loose and very sticky
3g fresh yeast or 7 g instant yeast
10g of sea or rock salt - this is both fun to work with and tastes way better than normal salt.
Method (5 hrs prep plus 20 mins cooking)
0-15 mins - Mix the flour and water together (and instant yeast if using) and kneed - this can be by hand for 15 mins or by machine for 10 min cover and leave for 1 hr
1hr 15 - Add starter and salt (and fresh yeast if using) kneed again by hand for 15 mins or by machine for 10 min, cover and leave for 1-1.5 hrs in a warm room
2hr 15 - 2hr 45 - Separate the dough into 3 and pre-shape - leave for 30 mins with a damp cloth over them on a floured surface - Tip -i looked on YouTube to learn the technique
2hr 45 - 3hr 15 - Now roll your each of the 3 doughs into a baguette shape, place in a Professional Proofing Cloth Baker's Couche which should be well floured - cover and leave to rest for 2 hrs in a warm room. Tip - Again i looked on Youtube for technique and how to set up the couche.
4hr 30 - Turn oven onto 230 degrees or as high as it can go
4hr 45 - 5hr 15 - Score your baguettes and then place on a floured tray - Tip - i bought perforated bagguette trays that held 3 baguettes and fitted in my oven - they make things so easy
Bake for 20 mins and then check - i like mine crusty so leave in an open oven for 5 mins after cooking.
Tip - to refresh a baguette the following day - run a tap of fast flowing cold water over the baguette for 15 - 20 secs and then place in a preheated over (230) for 10-15 mins and it will be just like a freshly baked baguette.
Tip - tipcally i double up and give 3 away or freeze half the batch
Tip - add a little rye flour for flavour (stick to total recomended qty overall)
Added by: Matt Jones
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The Shipton Millers