Tasty and very airy
200 g Traditional Organic White (704)
50 g Stoneground Organic Wholemeal (706)
50 g Canadian Strong White Bread Flour (112)
256 g water in the autolyse
81 g active 100% hydration starter
9 g sea salt
20 g black and white sesame
1.5 h autolyse, 30 min later starter added, in 30 min - salt, slap and fold for 15 min, in 30 min - lamination, 2 s&f every 60 min, final bulk - 2 h, shaping, 20 h in the fridge at 4°C, baked in a preheated cast iron for 20 min covered at 250°C, 20 min opened at 230°C.
Added by: Nikola Iliev
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers