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
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