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SK Bread Mixes 2kg

French Baguette Mix

IN01B355-02

£7.64
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35 in stock

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Simply mix this amazing French flour baguette mix with water to create delicious French Bread with that irresistible and authentic, just baked taste. Ideal for home baked baguettes and French loaves! Makes 7 medium sized baguettes.
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SK Professional French Baguette Mix 2kg
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Description
Ingredients
Additional Information
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Simply mix this amazing French flour baguette mix with water to create delicious French Bread with that irresistible and authentic, just baked taste. Ideal for home baked baguettes and French loaves! Makes 7 medium sized baguettes.

Ingredients

WHEAT Flour (with Calcium, Iron, Niacin, Thiamin); Salt; Yeast; SOYA Flour; Emulsifiers (E472e); Flour Treatment Agent (E300); Potato Starch; Sunflower Oil; Enzymes

For Allergens including cereals containing GLUTEN, see ingredient list in BOLD

ALLERGY ADVICE: For allergens see ingredients in bold.

Nutritional information

 Per PackPer 100g
Energy28387 kJ / 6780 kcal1419 kJ / 339 kcal
Fat32.3g1.6g
- of which saturates14.5g0.7g
Carbohydrate1378.8g68.9g
- of which sugars9.7g0.5g
Fibre70g3.5g
Protein186.3g9.3g
Salt28.3g1.4g
Manufacturer
Squires Kitchen
Storage instructions
Store in cool, dry, ambient conditions away from strong odours
Usage instructions
  1. Makes 2 x 400g sticks
  2. Baguette Mix – 550g; Lukewarm water (30c) – 315g/ml
  3. Add water to bread mix in a large mixing bowl
  4. With a spatula or spoon bring the ingredients together to form a rough dough
  5. Transfer onto a lightly floured surface and knead well for about 10 minutes. Alternatively mix using a dough hook for approx. 10 minutes
  6. At the end of mixing and kneading the dough will be be soft, smooth and quite sticky which is normal for French bread dough
  7. Transfer the dough into an oiled bowl and cover with plastic bag or damp cloth
  8. Leave to rest for 30 mins at room temperature, allowing the dough to expand
  9. After 30 minutes tip gently onto a floured surface and cut into two equal pieces
  10. Ball up gently keeping the dough bubbly and airy. Do not knock back like traditional bread
  11. Rest it for 10 minutes under plastic or damp cloth to prevent the dough from drying
  12. After 10 minutes, mould to a baguette shape by flattening lightly and rolling up like a Swiss roll and apply pressure at the end to taper the dough.
  13. Place dough pieces onto a floured baking or baguette tray, cover with plastic sheet and leave for 30 minutes at room temperature
  14. After 30 minutes slash the dough diagonally with a very sharp knife in 3 or 4 places – be gentle but decisive!
  15. Place a shallow baking tray in the bottom of a preheated oven, heat up for 10 minutes and drop in a cup of water as you place the bread in the oven. NB this will generate steam and give the bread better volume and crust so it is important to the success of your bread
  16. Bake at 235c Conventional oven / 200c fan for 25 – 30 min, bread should sound hollow when tapped on the base when cooked

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