Nutritious and yummy seeded sourdough
150g sourdough starter
430g strong white bread flour
80g mix seeds (+ coating outside)
Autolyse dough with 325g water, for 30' in 25-30 degree C
Mix in starter, flap and fold till combine
let rest 30' then mix in 25g hot water with the seeds, knead in with the dough
Let bulk ferment for 3-4 hours
preshape the dough into a ball, bench rest 30'
shape the dough into Bread basket, leave in 2 degree C fridge for 12-24 hours
Bake at 500 degree C for 25', followed by 450 degree C for 20', or until as dask as you would like
Added by: Nancy vu
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 be delivered by pallet.
Keep safe and well
The Shipton Millers