This flour is categorised in France by its ash content, which is where the name “T55” is derived from. We mill this flour from...
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.
Crunchy and super tasty sourdough bagguetes.
Easy to make French bread rolls. Particularly good served fresh at breakfast.
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!
Basic White Loaf, Easy and Tasty After an enforced break from regular baking and having run out of stock I decided to try a different Flour (French White Flour - Type 55 (102)) to my usual. The results have inspired me to share this simplest of recipes.
Baguette recipe tried and tested no kneading
Light and airy baguesttes with a lovely crispy crust
Crusty French bread stirring memories of the authentic village boulangerie.
75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.
In January, I married a French man. He has been living in London for almost 6 years now, and sorely misses baguettes. Our London flat’s little oven is too small to bake full-sized baguettes, so I’ve been developing a “half-pint” version that fits inside, while capturing the characteristics we love in baguettes. The “grillette” is: 1/ Crusty, in our case a deep golden brown, grilled, sometimes burnt in places… hence the name “grillette”! 2/ Airy, big holes, light. 3/ Slightly salted. The right amount is critical. Those holes come from a long, slow rise. The recipe takes time but entails very little hands-on work, and you will finish with an irresistable partner for butter and cheese.
A French sandwhich loaf
Tasty bread
This always ends up as Garlic Bread, and so is okay for purpose - and not bad on the day it's made anyway.
Recipe for a traditional french loaf
A cool approach to a french loaf
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Gloucestershire GL8 8RP
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