Our favourite Sourdough Bread, warmly recommended by our 2 years old daughter Charlotte who loves it the most with butter
300g Organic White Stoneground
150g Organic Stoneground Wholemeal Flour
10g Fine Sea Salt+20g Water mixed
120g Rye Starter (fed the night before baking)
1 very large food friendly plastic bag
flour for dusting
Cast Iron Pot
Mix flour + 300g water roughly and leave for Autolyse for 1-2 hours.
Now add the starter and mix thoroughly for about 5 minutes medium speed + afterwards add the salt with the remaining water and mix until the dough is smooth and doesn't stick to the bowl anymore.
Let the dough rest at a warm place for about 3 hours and give it at least 3 stretch & folds in this time.
After this procedure put the dough on your working bench (be careful that you don't squeeze any air out) and let it rest for 1/2 hour.
Now stretch your dough gently and fold the sides towards the middle, then roll your dough from the bottom to the top and form a ball.
Put the dough in a floured proofing basket (with a linen basket cloth in) and put it in the plastic bag.
Let it rest near the heating for about 1 hour and then it goes in the fridge for at least 8 hours.
Preheat the Cast Iron Pot for at least 1/2 hour (the longer the better) and bake the bread straight out of the fridge - 20 min with the lid on at the highest temperature- 20 min without the lid at 180-200.
Let it cool for around 2 hours before you slice it - enjoy it with Butter
Added by: Doris Heinrich
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