A mix of organic white, wholemeal and fig/spelt and pumpkinseed, produces a moist light, long lasting country bread and fabulous toast.
300 grams strong white
400 grams wholemeal
300 grams fig, spelt and sunflower seed flour
200 grams sourdough starter
700 grams water + an extra 75 gams if needed
2 grams sea salt
mix flours and salt
mix water and starter
mix both together and leave for 1/2 hour
stretch and fold over into 3 layers 4 times in the bowl or on a surface 4 times over 2 hours then leave to rise in a warm place or overnight in a cooler spot.
Fold again, divide into 2 fold and leave to rest 1/2 hour. Fold once more and place into floured bannatons or bowl with flourEd tea towels. Leave to rise for 2/3 hours, score, then bake one at a time in a blistering cast iron pot in the oven very hot for 20 mins then remove the lid and lessen the heat a bit for a further 20 mins or until the loaves sound hollow.
Added by: beverley Garrett
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