75% hydration sourdough loaf with white flour and a rye starter.
200g Rye Sourdough Starter (100% hydration)
400g Strong White Flour
1 tsp Salt
1 tbsp Extra Virgin Olive Oil
Mix the ingredients in a bowl until a shaggy dough forms. Leave to rest for 30 minutes.
Repeatedly stretch the dough until silky smooth, approximately 10 minutes. Leave to rest for approximately 6-8 hours, folding the dough 4 times every half an hour.
Shape the dough and leave to rest in an oval banneton for 8-10 hours, or overnight. Score and bake at 230C until golden brown.
Tip: Add steam to your oven for the first 10 minutes to help the bread rise.
Added by: luisas
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