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
Looking for a unique gift for the baker in your life this Christmas? Well we might just have the answer, one of our beautiful Christmas Hampers.
Choose from The Baker’s Starter Kit, designed for the passionate home baker, some of the essentials to get you up and running to produce mouth-watering goodies. Or The Shipton Mill Special, a limited edition hamper including Uncle Tom’s cold-pressed olive oil, our Shipton Mill apron, a hand carved British bread board and more.