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All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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For contact details, directions and how to find us
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
A 100% wholemeal spelt bread
Overnight sponge
Set down an overnight sponge using
%
Wholemeal spelt 100
yeast 1
water 68
No salt is needed at this stage.
Mix to a clear dough and stand at an ambient temperature for 12 hours covered. Finished dough temp 21oc.
Main dough
| Main recipe |
Flying Sponge |
|||
| % | grams | % | grams | |
| Spelt wholemeal flour | 100 | 400 | 20 | 100 |
| Salt | 2 | 10 | none | none |
| Yeast | none | none | 2 | 10 |
| Water | 50 | 170 | 50 | 170 |
| Over night sponge | 20 | 100 | none | none |
Flying sponge
To produce the main dough you need to hydrate the bran in some of the flour to make it supple (this is called a flying sponge). You do this by setting down 20% of the flour in the main recipe, all of the yeast and some of the water to make a creamy batter. Once blended, stand in the corner of the kitchen for about an hour or until it drops.
Main recipe
Place the "main recipe" ingredients into the mixing bowl and develop until clear. Add the flying sponge and develop as before, then add the over night sponge and continue to develop until silky.
Place into your proving box, covered to avoid skinning and stand at an ambient temperature for one hour.
Tip out the dough onto your work surface dusted lightly with flour. Press out the dough slightly and then fold the dough into three by gently stretching it from the bottom to the middle and then from the top to the middle, place back into the covered box. Stand in bulk for a further 30 mins.
Take out of the box and scale off into you required weights. Hand up, put to one side covered for 20mins to recover then proceed to mould into your final shape.
Final proof will only be about 30 mins depending on you ambient temperature, but the product prefers to be slightly under proved and will perform better if taken earlier rather than later.
Alternative
An alternative is to use the white sponge above and add it at only 25% of the main dough. Follow the above recipe for the final dough, but remember to add 8% more water to the final dough stage and 0.5% more yeast.
Added by: webmaster
May Boyd - Theboyds@castleedgefarm.co.uk 06 January 2014
ReplyBrian Docherty - wbdocherty1@sky.com 17 May 2013
ReplyBrian Docherty - wbdocherty1@sky.com 17 May 2013
Reply- Simple_simon 14 October 2012
ReplyWhat a totally pompous comment. How about saying "thank you for going to all the trouble of writing and publishing this recipe for free on the website"? Have you ever tried to write a recipe for publication? I have - it's extremely difficult and not made any easier by these sorts of ridiculous, ungrateful and ungracious comments. By the way, have you ever heard of dyslexia?
Wheatoholic 16 May 2014
Dear Wheataholic, I am familiar with the term dyslexic - one of the great invented disorders of the 20th century. When I grew up there were merely 'poor spellers'. But if the medical term makes you feel better; by all means use it. I hope you feel calmer now; if you thought pointing out a mistake was 'ridiculous, pompous, ungrateful and ungracious' then it's unlikely you will concede the words 'over-reaction' might be appropriate. Take a deep breath, and move on.
Simple_simon 17 May 2014
Anthony Wetherall - Wheatoholic 27 February 2011
Reply- beaudelicious 29 March 2010
ReplyAnthony Wetherall - Wheatoholic 11 May 2012
- beaudelicious 29 March 2010
ReplyAnne Finlay-Baird - Annefb 18 November 2010
Web Master - webmaster 19 November 2010
- beaudelicious 19 November 2010
- Numpty? 03 October 2011
Organic White Spelt Flour (408)
Organic Spelt Wholemeal Flour (407)
White and Spelt Sourdough
Spelt with sun-dried tomatoes
White Spelt Bread
Spelt & rye flour focaccia
Danish Rye and Spelt sourdough loaf with 5 seeds blendIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.
to be honest haven't tried this recipe since i prefer the flavour of a sourdough with tiny amount of added baker's yeast in the final stage. just thinking it might make things less confusing if the ovenight biga contained all the yeast & all the remaining flout put to autolyse for an hour in the morning using lukewarm water. suspect results would be similar & all the bran would have been soaked & complex volatile sugars activated. but i have yet to try . . . now where's that british grown organic wholemeal spelt? actually was thinking of 60% wholemeal spelt, 30% white spelt & or softish white wheat, & 10% einkorn.
Ms caroline a murray 04 July 2017
Reply