A delicious flavoursome seeded loaf, ideal sliced thinly with smoked salmon or cut thickly and toasted giving a deep nutty flavour
225g Canadian strong white flour
125g Organic wholemeal flour
50g Organic dark rye flour
100g 5 seed mix
150g starter (Mine is 100% hydrated canadian white flour)
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.
Added by: Andrew Thackray
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