A good loaf
200g strong white flour
200g wholemeal flour
7g yeast (preferably organic)
15g olive oil
a mug of water
Bring all the ingredients together making sure that the salt and yeast dont mix at the beginning. Kneed for 10 minutes until smooth and elastic or use a dough hook. cover and leave to rise in the fridge overnight.
The next day knock back, and shape into a loaf or place in loaf tin. Then let it rise in ambient temperative for two to three hours. When risen slash the surface with a sharp knife, then wet the surface and rub flour in tip (makes it look professional when it comes out of the over.
Then, place the bread in a hot oven (220 degrees) spinkled with water (creates steam and a nice crust) for around 25 minutes. Wait 30 minutes before slicing up.
Added by: Sara Godfrey
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 be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers