A moist, nutty flavoured classic sourdough. Inspired by Richard Bertinet who, through his books has taken me onto a different level with bread making.
350g White Strong Organic Bread Flour (Shipton Mill)
150g Wholemeal Strong Organic Flour
125g Hazelnuts (split in half)
200g Sourdough Starter (1:1 - White Strong Bread Flour)
280g Water (room temperature)
8g Sea Salt
I rise my dough in a covered oiled box at around a temperature of 20c.
Proving is also undertaken at around 20c. However I do prove in the fridge if i need to slow down the proving.
Added by: Stoat Dough
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