Crisp French Style Baguettes
200 grams white starter @ 100% hydration
320 grams water
250 grams bread Flour or French flour
250 grams 00 Flour
11 grams of Salt Mix
Mix the 200 grams starter and the 320 grams water Add the two flour amounts Mix well Autolyse at room temperature (around 70F/21C) for two hours Add the 11 grams of salt by sprinkling over the dough mix well
Cover and let dough ferment at room temperature.
Every half hour (every 30 minutes) fold the dough 4 folds in total Cover dough and let it refrigerate overnight.
Shape and leave to prove for one hour Heat oven to 500F/260C. Bake for 15 mins with steam Turn your oven down to 220C 20 mins without steam
Added by: Nelson Mansfield
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers