This basic recipe works well with a bunch off different flours. Putting the dough in the fridge overnight means it can prove steadily, and fits well with work schedules.
200g sourdough starter
2 tsp sugar
2 tsp salt
1. Take starter out of fridge 2-3 hours before using to get up to room temp.
2. Mix starter, flour, water and leave (to autolase) for 30 mins.
3. Add sugar and salt and knead for 10 mins.
4. Leave to prove for 2-3 hours under a damp teatowel.
5. Remove dough from bowl onto floured surface. Pinch dough from one side of mass and pull across to the other side. Repeat this moving all the way around the dough until you have created some tension in the dough and formed a loaf.
6. Place the shaped loaf into a heavily floured proving basket, or if you don't have one (like me) just heavily flour the thing you're going to bake the bread in and place the dough straight into that. Cover with a damp teatowel and place in the fridge overnight!
7. In the morning, turn the oven on to 230C (gas mark 8/9). If you are using a dutch oven (any kind of cast iron pot), or transferring the bread from a proving basket onto a tray, pop that in the oven to heat up.
8. Transfer the bread onto the baking tray/dutch oven, make sure it's well floured on top and cut any kind of slash (I just do one straight line) across the top.
9. Place in the oven for an hour, remembering to take the lid off the dutch oven for the last ten minutes to get a proper crust.
10. Remove from oven and leave to cool upside down, the bread should sound hollow when knocked on the bottom.
Added by: elk
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