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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers