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OUR ONLINE STORE IS CURRENTLY CLOSED
Thank you for your existing orders, we're very sorry but some of these are taking longer than the 14 days we anticipated to deliver, please allow up to 21 working days.
During this time, we're unable to respond to individual enquiries regarding shipping or tracking. If you decide to cancel your order, refunds may take time to be processed.
There is an unprecedented demand for home baking flour across the UK and our team are working hard during this challenging time to mill and pack more flour.
We are sorry to cause any inconvenience and thank you for your support.
3rd April 2020
All bakers will have their favourite combinations of flours to make their own special recipes.

Here's a few of ours you might like to try.

Pain De Campagne

A classic style French loaf, produced using white, rye and wholemeal flour.

Poolish

Ingredients

White Strong Organic Flour
Water @ (FDT 20°C)
Yeast
Total

Bakers %

100%
100%
0.05%

Metric

500g
500g
0.25g
1002g


 

Final Dough

Ingredients

White Strong Organic Flour
Wholemeal Strong Organic Flour
Wholemeal Rye
Combined Flour 


Poolish
Salt
Yeast
Water
Total

bakers %

70%

20%
10%
100%


20%
2%
1%
60%

Metric

3500g

1000g
 500g
5000g


1000g
100g
50g
3000ml
9150g

preparation method

Poolish is produced by mixing flour, water and yeast. Cover and allow to rest at 25°C for 12-14 hours. 

Mix final dough. In spiral mixer:  4 minutes on 1st speed and 4 minutes on 2nd speed. Desired dough temperature: 25°C-27°C. 

Bulk fermentation for 2 hours, with a gentle book fold after 1 hour. 

Scale into 500/900g pieces for large or small loaves.

Lightly pre-shape into rounds and rest dough pieces for 15 minutes, covered. 

Shape into rounds and final proof of 45-90 minutes ambient. Take to just under full proof. 

Set oven at 240°C. Pre-steam  and give additional steam of 2-3 seconds. Bake at 240°C for approximately 20 minutes. Reduce temperature to 225°C and bake for further 25 minutes. 

Pain de Campagne
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