I know white bread is frowned on but as someone who loves any kind of bread, I love this white crispy loaf made with Shipton Mills's Canadian strong bread flour
800g Shipton mill's Canadian strong bread flour
450ml tepid water
25g fresh yeast
15g trex or lard
mix all together and knead for 10 mins
cover and leave to raise for around 45 mins
knock back and shape for a bread tin (2x 900g )
cover and raise for a further 45 mins
heat oven to 230°C
slash the dough after 2nd raise
add small tray of water to oven
place loaves in oven and mist with water
cook for 20 mins and then turn down to 180°C and cook for further 20 mins
remove from tins, check cooked, if not place back in the oven out of the tin
Added by: Jerry Taylor
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.