If you've time, look on the internet for Pane Altamura and the various ways to form the loaf It's informative and fun trying something different Many thanks to ABaker for the inspiration However if you haven't try this!
300g 00 (118) or Durum wheat flour
300g Semolina flour (507)
10g sea salt, ground fine
1/2 tsp yeast
Mix flours and yeast
Add all of the water and turn over thoroughly with your scraper
Cover and leave for between 40min - 1hour (Autolysis)
Work the dough until smooth then form into a ball - cover and leave for 1 hour
Refold into a ball and leave for 1 hour again
Repeat another once or twice (or not at all!)
Preheat oven to max with an empty tray in the bottom
After final prove turn out onto a non stick baking tray. Slash top and bake as your usual method or as follows:-
Put loaf into oven
Pour water into tray - creating steam
Close door and leave on max for 5min
Turn temp down to 220C and set timer for 25min
Have look and turn down to 210C for another 5-15min if you think it needs it
Added by: Fozzie
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers