Perfect Sourdough Loaf from Shipton Mill's Head Baker, Chris Holister
Bread flour 450g
Water (around 40C)
Place all ingredients except the salt into the bowl.
Mix well until all the ingredients are well incorperated, cover and leave for 30mins to autolyse.
Next add the salt and a tablespoon of water, work this well into the dough and then cover and leave for 3-4hrs folding every hour. Once ready the dough should feel nice and pillow and increased in volume by a third.
Tip out on to a lightly floured work surface and shape into a round.
Place into a floured baskets and leave out for 1 hour before placing in the fridge overnight.
Preheat the oven and casserole pan at 250C.
Flip the loaf out of the basket on to some parchment and slash.
Flip it into your hot casserole pot and place in the oven for 30mins.
Remove the lid and continue to bake for 15-20mins until you get the desired colour.
Place on a wire rack to cool.
Added by: shipton-mill
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Levels of demand are still unbelievably high and we can only fulfil a finite number of orders each day. Please click here to find out more ...
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers