150g starter (Mine is 100% hydrated canadian white flour)
265g water
10g salt
Mix ingredients except salt and starter and autolyse for one hour
Add salt and starter and perform a light bench keend for 5 minutes
Proof for around 5 hours at room temperature with three folds after one, two and three hours
Shape into a Batard and place in floured baneton, refrigerate for around 12 hours (Overnight)
Invert onto baking sheet and mist with water, apply one deep slash at 45 degrees and bake in preheated oven with steam source (roasting pan & boiling water in my case ) at 225 celsius for 35 to 40 minutes turning once during baking after 25 mintues.
Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
This sourdough recipe combines 3 different flour types along with date syrup and treacle. It produces a really flavoursome and rich bread great for everything. It's somewhere between a traditional dark rye and a wholemeal sourdough.
Three flours mixed together give a crusty, tasty loaf which has a firm texture, some crumb, and holds its crust.
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.