It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients
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
7g salt
240g water
Method
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
Slash dough
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
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
It turns out that sourdough focaccia is my new favourite go-to bread to make!
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
A georgous malted cheese sourdough.
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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Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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