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Chia, Poppy seed and Turmeric sourdough bread

A tasty, full of seeds and wonderful turmeric flavour

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200g white starter (100% hydration)

400g flour

400g water

11 hr RT ferment

Final dough:

1000g levain (all of the above)

1240g cool water

2000g flour

50g salt

25g Extra Virgin Olive Oil

50g poppy seeds

50g chia seeds

10g Turmeric

45 min autolyse (flour and water, then add levain and the rest of the ingredients)

2 hours bulk with S/F every 30 min

3 hour retard in the fridge

Scaled, shaped and transferred to proofing baskets.

12-hour cold ferment

Baked for 30 minutes with steam at 230C then lowered to 200 for around 15-20 minutes.

Added by: Dorina Popa

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Flour Direct Shop update

Dear Customers,

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