We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Crusty Soft Loaf

Like this? Share it with your friends.


Report abuse

Ingredients

Pre ferment

50 grams flour

50 grams water

2 grams dried yeast......mix togther and leave in fridge over night

Remove from fridge about 1 hour or so before you are ready to make your dough

......................................

800 grams shipton mill organic bread flour

12 grams dried yeast

420 grams water

10 grams salt

20 grams olive oil

.......................................

Method

Whisk yeast and water together and leave for 10 to 15 minutes

Sift flour into bowl add salt and mix together.

Now add all other ingredients and stir together with a knife.....(do not add all the water in one go....you may need to re-adjust

Empty onto a clean work surface and knead for about 10 or 15 mins

When the dough is ready shape into a ball and place back into your lightly greased bowl, cover with t.towel

Leave at room temp for approx 2 hours

Gently knock back with finger tips

Shape into a tight ball and place onto a baking tray lined with parchment.... (not grease proof)

Leave to rest/rise again for approx 1 1/2 hours.

When risen slash the dough with sharp knife or razor

Spray with water and sprinckle with poppy or sessame seeds

..........................................................................

Pre-heat oven to 250 centigrade......place a small bowl of water at the bottom of the oven to create steam

Gently place dough into oven. At the same time lower the temp to 230 degrees....spray oven sides with water and bake for 20 mins

Now lower temp again to 210 degrees and bake for a further 20 mins or until golden brown.

Remove from oven and check that loaf is baked by tapping on the bottom of the loaf, if it sounds hollow it is done.

Place onto a baking tray and leave for 2hours before slicing into it.

......................................................................................................................

I like to bake mine in a cast iron dutch oven with lid on for first 20 mins then remove lid for remaning time

Dutch oven should be very hot before placing your dough into it.

enjoy

 

Added by: PHILIP WRIGHT


Tags: Bread White

Add comment

Add a recipe & get 15% off

If 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.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“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.

More ...