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SK French Flour Baguette Mix 4kg

IN01B355-04

£4.00
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Please note this has a BB date of 17th April 2021.
Buy now, save money, BAKE & FREEZE for later.

**Please note this has a BB date of 17th April 2021** 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 approx. 15 medium sized baguettes/loaves.
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SK French Flour Baguette Mix 4kg
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SK French Flour Baguette Mix 4kgSK French Flour Baguette Mix 4kgSK French Flour Baguette Mix 4kg
Description
Ingredients
Additional Information
Reviews (2)

**Please note this has a BB date of 17th April 2021** 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 approx. 15 medium sized baguettes/loaves.

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
Energy56773 kJ / 13560 kcal1419 kJ / 339 kcal
Fat64.6g1.6g
- of which saturates29g0.7g
Carbohydrate2757.7g68.9g
- of which sugars19.4g0.5g
Fibre140g3.5g
Protein372.6g9.3g
Salt56.5g1.4g
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

Review Summary

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Customer Reviews

Fabulous

Posted 7 months ago by Verified Purchase

This mix is amazing beautiful bread with a lovely crust and very simple to make. Thoroughly recommend

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Great mix.

Posted 7 months ago by

This is a great mixture to keep in your store cupboard, not only great for baguette s but also small crusty breakfast rolls.

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