A delicious rye-infused sourdough made with 50% pre-ferment over 24hrs.
500g Shipton Mill untreated organic white flour
300g Shipton Mill Canadian strong white flour
200g Shipton Mill dark rye flour
300g starter (SM untreated organic white flour & SM dark rye flour)
Based on a schedule that works around life (and kids!) where most of the stages are carried out in the morning and evening.
Day 1: Evening. Mix ingredients for levain. Leave for 8-12hrs at room temp. Autolyse flour and water for final dough over night in large mixing bowl. Feed starter for use next morning.
Day 2: Morning. Add ingredients for final dough to large mixing bowl - water & flour, levain and starter. Mix by hand folding over repeadedly, adding salt at end. Stretch and fold 3-4 times every 30 mins or so. Allow about 2.5-3hrs for bulk fermentation. Divide and shape. Place loafs in baskets, bag up and leave in fridge.
Day 2: Evening. Place loafs on baking steel and/or dutch oven and add to pre-heated oven. Slash tops and cook for about 40 mins until crust is dark brown and caramelised. Leave to cool.
Added by: Tom Britton
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.