Sourdough loaf using Fig, Spelt, Pumpkin Seeds flour
200g Fig, Spelt, Pumpkin seeds flour
300g white bread flour (no4)
50g fed starter
375g warm water
Mix water and starter with a fork, then add the flours and salt. Combine well, first with a dough scraper and then by hand. Cover and leave it for 1 hour.
Using the scraper again, ‘shape’ the wet dough a little by folding the sides inwards.
Cover again and start the bulk rising. This can take from 4 to 8 hours depending on room temperature. At the beginning of this, perform 3 sets of stretch&folds (30mns - 45 mns - 45mns). The dough should double in size, become shinier, and some bubbles should appear.
Remove the dough on a lightly oiled surface and pre-shape into a round. Let it rest for 10mns, and then shape again. Place in a prepared proving basket, cover, and let prove again for 30mns to 2 hours, again depending on room temperature. The dough should have puffed up a little.
Preheat oven to 240 degree celsius with a cast iron pot inside. Just before oven is ready, take some parchment paper, put it over the basket, and invert it so the dough is on the paper. Score, and place in hot pot carefully. Bake covered for 20mns, remove cover, reduce oven to 230 degrees, and bake for a further 30mns. Take pot out of oven. The loaf can be placed in the oven for an extra 10mns if you want a darker crust.
Let it cool down, and then enjoy :0)
Added by: VeroniqueS
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.
Keep safe and well
The Shipton Millers