A lovely nutty loaf with bags of flavour.
500 grams Bio-Dynamic Wholewheat flour
400 grams water
7 grams sea salt
7 grams dried yeast
Mix all ingredients together in the bowl and leave to rest for 40 minutes.
After 40 minutes of rest scrape out onto flourless work surface and begin to work it gently. It's not an easy dough to work as its sticky and breaks apart easily but I never add extra flour when working the dough prefering the Richard Bertinet way of folding and stretching the dough. So at first you need to be gentle in working the dough and slowly it gets easier although it does stay a little sticky due to the extra water added.
Lightly dust work surface and shape dough into a round and place in proving bowl.
Once doubled in size, scrape onto lightly dusted surface and stretch and fold into preferred shape and leave to prove.
Preheat oven to 220C with a metal tray at the bottom of the oven. Carefully add boiling water to tray, dust and slash top of loaf and place on middle shelf of the oven for 40 minutes.
Enjoy when cool!
Added by: Roy Barker
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The Shipton Millers