Beautiful fig, spelt and pumpkin seed sourdough loaves - different style on the shape and scoring but same batch.
This bread used a mix of https://www.shipton-mill.com/flour-direct/organic-spelt-fig-and-pumpkin-seed-flour.htm with organic white flour to enjoy the flavour but keep it light.
300g Fig, Spelt and Pumpkin seed flour
700g Organic White flour
Mix and autolyse for 1hr
Then 150g of my active starter
Stretch and fold until 'window paneing' - 4 this time
Bulk rise of 25-30% then shaped and transferred to bannetons over night
In the morning - score to taste, spray with water and then baked in inverted cast iron pot at 260degC for 20 mins
Remove lid and bake for further 20mins at 220degC
Cool for 1hr before eating
Added by: Nick Webborn
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of 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