light, soft, flavorful bread with just enough wholemeal to entice even those who usually turn away from brown bread.
250g white flour (No.4)
250g stoneground wholemeal flour (706)
200g sourdough starter 100% hydration
10g maldon sea salt
Refresh your starter the night before with 50g starter, 100g flour, 100ml water.
Following morning: reserve 50g of the ripe starter for the next bake ( I usually keep mine in the fridge between my weekly bread baking)
Mix the remaining 200g starter with the 2 types of flour and water. Leave to develop for 20-40 minutes (= autolyse)
Add the salt and knead for 3-4 minutes (I tend not to knead too long with the wholemeal flour for fear of the sharp bran cutting the gluten strands)
Leave to bulk for 4 hours with 2-3 folds every half hour.
Bench rest then shape and place in the banneton
2 hours fermentation
then Oven 240°C for 20 minutes followed by 210°C for 35 minutes.
Wait half an hour if you can before slicing then enjoy!
Added by: Anne Chapman
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