Matthews Traditional French T55 Bread Flour 16 Kg (Pack of 1)

Description

Description: Matthews Traditional French T55 Bread Flour 16 Kg (Pack of 1)
Product Description

We may be new to you, but we have been around a while! 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?re proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and traditional milling techniques.
We supply predominately small, professional, artisan bakers all over the UK including 3 out of the last BIA bakers of the year. We mill using traditional stoneground methods and roller for premium bakers? white flours. We source and blend our 8 types of grain from our local Cotswold Grain Partnership to create award winning bread, wholegrain, culinary, pastry and speciality flour blends.
The Matthews Cotswold Flour story began when the original FWP (Frederick) 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. It?s where we mill, pack and ship every order to your door.
Today, the company is led by father and son team Paul and Bertie Matthews ? FWP Matthews? great, great-grandsons.
he Matthews Cotswold Flour story began when the original FWP (Frederick) 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. It?s where we mill, pack and ship every order to your door.
Today, the company is led by father and son team Paul and Bertie Matthews ? FWP Matthews? great, great-grandsons.

Ingredients

WHEAT Flour [WHEAT Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], French Correcteur [WHEAT flour, flour treatment agent E300 (Enzymes ?-amylase, Xylanase)]

Directions

FRENCH BAGUETTES; Ingredients: 500g Matthews French T55 Flour; 10g Salt; 10g Yeast; 300g Water; 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.For best results place an oven proof dish of water in the bottom of the oven to generate steam.

Safety Warning

Contains GLUTEN

Manufacturer Contact Information

FWP MATTHEWS LTD, Station Road, Shipton under Wychwood, Chipping Norton, Oxfordshire, OX7 6BH