It turns out that sourdough focaccia is my new favourite go-to bread to make!
250g Shipton Mill #4
100g Shipton Mill Stoneground wholemeal flour
60g wholemeal dark rye flour
3g diastatic malt (optional)
100g 100% hydration refrigerated white (#4 flour) starter
100g 150% wholemeal refrigerated dark rye sour starter
Mix everything bar the salt and leave to autolyse for 1 hr.
Add salt and mix until it forms a smooth dough
Bulk prove at room temperature for 3hrs with 3 stretch and folds
Refridgerate bulk dough overnight
Next morning, remove dough from refrigerator and leave 2 to 3 hours to warm up.
Mould a loaf in whichever shape you wish
Leave to prove for around 3 hours until it meets the "poke" test
Bake for 20 mins in a pre-heated oven at 230°C with steam for first 15 mins
Continue baking for another 20 mins or so at 210°C until fully baked
Cool on wires.
Added by: Ruralidle
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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