An easy sourdough recipe.
9am - Mix 400grams of bread flour and 300grams of water to make a shaggy dough. Seperately, feed your sourdough starter with at least 50 grams of flour and 50 grams water.
2pm - Mix 100grams of starter into the dough and lightly mix/knead for 10 mins by hand. Leave for 20 minutes.
2.20pm - Add 7 grams of salt, and mix in by hand.
Leave until 7pm to rise but performing 4-5 folds throughout the 5 hours wait.
7.30pm - Shape your dough into a boul shape, and add to a well floured bannaton. Leave in the fridge overnight.
The next morning, bake the boule at 220c for 40 minutes.
Added by: Daniel Webb
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