Sourdough bread with black garlic
Black garlic 20% strong whole wheat @76% hydration.
325g flour (70g strong whole wheat, 255g @shiptonmill no. 4 bread flour)
246g water (~76%)
2 bulbs of black garlic
3 folds. Fermentation at 22 degrees from 5pm to 10pm, then left in counter overnight at 14 degrees C until 9am.
Added by: Joanne Chui
Due to a temporary susension of some services by couriers, we are currently unable to offer delivery to Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here.
If you live in Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers