Perfect Sourdough Loaf from Shipton Mill's Head Baker, Chris Holister
Bread flour 450g
Water 350g (around 40C)
Place all ingredients except the salt into the bowl.
Mix well until all the ingredients are well incorporated, 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 basket and leave out for 1 hour before placing in the fridge overnight.
Preheat the oven and casserole pan to 250C.
Flip the loaf out of the basket on to some parchment and slash.
Lift the loaf on the parchment paper into your hot casserole pot and place in the oven with the lid on for 30 mins.
Remove the lid and continue to bake for 15-20mins until you get the desired colour.
Place on a wire rack to cool for at least an hour.
Added by: ShiptonLou
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