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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      75% Hydration White Sourdough Loaf

      75% hydration sourdough loaf with white flour and a rye starter.

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      Ingredients

      200g Rye Sourdough Starter (100% hydration)

      400g Strong White Flour

      275ml Water

      1 tsp Salt

      1 tbsp Extra Virgin Olive Oil

      Method

      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

      Tags: Bread White Sourdough

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      If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

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      Shipton Mill Cookbook – A Handful of Flour

      We are beyond excited to announce the launch our first cookbook with Headline Publishing.

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