French Baguettes

Ingredients

Method

1. Mix flour and salt in a bowl
2. Dissolve yeast in water and add to flour mixture
3. Mix until a smooth dough is formed and knead well. (If using a mixer – mix on slow speed for 4 minutes and higher speed for 7 minutes)
4. Let the dough rest again under a cloth for 20 minutes.
5. Divide into equal size portions.
6. Let the dough rest again for a further 20 minutes.
7. Shape the baguette and prove under a cloth until doubled in size (around 70/80 minutes)
8. Bake at 230° for 20-25 minutes.
9. For best results place an oven proof dish of water in the bottom of the oven to generate stream.

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Matthews Italian Tipo 00 Pizza Pasta Flour
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Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.

TWITTER

Avatar Matthews Cotswold Flour @CotswoldFlour·

20 Jan

We believe real innovation requires looking back to move forwards.

While time-honoured traditions form the backbone of our processes, we are innovators too.

Watch this space..... New Flour Coming soon! #cotswoldflour #flour #flourmill #baking #BuyBritish #buylocal

Avatar Matthews Cotswold Flour @CotswoldFlour·

19 Jan

A gorgeous set of sourdough bagels by @elfoodielife to brighten up your Tuesday!

What's your favourite bagel filling?
#bagels #bagelsandwich #bagellover #bagel #cotswoldflour