Tasty slow rise sourdough loaf
Firstly make a sponge: put 150ml of active starter, 250g strong flour (white Or wholemeal), and 275g water in a bowl and mix until it comes together. Leave overnight in the fridge.
The next day: add 300g bread flour (white or wholemeal), 1 tbsp rapeseed oil, and 10g salt and knead in a mixer with a dough hook until you have a smooth dough.
Allow for 2 rises, up to 4 hours each, knocking back the dough in between. After the 1st rise work into the desired shape. Then bake at 200C until golden and crispy.
Added by: Thinlysliceddan
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If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
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The Shipton Millers