We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

A loaf called Nigel

Yummy, crusty sourdough bread

Like this? Share it with your friends.

Report abuse


1 kilo of Shipton Mill Ciabatta flour

An couple of extremely generous dollops of 100-year-old Italian Mother Monster starter (now fed exclusively on No.4)

A bit more than 720 ml water (but who's really counting?)

3 teaspoons of sea salt


Starter, water, flour, salt. I'm not convinced that it's necessary to autolyse without salt, I've tried both ways and we can't tell the difference.

Mixed it up, forgot about it. remembered, a couple of stretch-and-folds. And then a few more. Divided into two, shaped, put in bowls lined with waffle towels dusted with gluten-free flour because the texture makes the most beautiful patterns in the loaf. Then, because it's too warm in the kitchen and there's no room in the fridge, I stuck them in the cellar overnight.

In the morning I slashed them and baked them in a cast iron pot in a super-hot oven – around 35-40 minutes each.

I stuck a sign on one to warn the boys that they better not eat it because we were visiting our friends Anja and Nigel that evening and it was going with us. "This loaf is called Nigel. Please don’t eat him."


Added by: Juliet Amissah

Add comment

Add a recipe & get 15% off

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.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Due to a temporary susension of some services by couriers, we are currently unable to offer delivery to Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here.

If you live in 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