This is a great combination flour with lovely soft figs and crunchy, oily, super healthy pumpkin seeds. The very good thing about making this bread is that it can be made and baked on the day! Excellent toasted with butter or sliced with good cheese and chutney. Delicious and very special!
312gr Shipton Mill Fig, Spelt and Pumpkin Flour
78gr spelt flour
60gr white bread flour
(TOTAL FLOUR 450gr)
250gr water (above room temperature/ 26 - 27 º C)
100gr active starter
Mix all ingredients together - rest for 1 hour
#1 fold (all four sides) - rest for 30 mins
#2 fold - rest for 45 mins
#3 fold - rest for 45 mins
After the third fold, let the dough rest for 4 hours, covered with cling film and a tea towel and away from draughts and desrtuctions.
Pre shape - rest for 10 mins
Shape and put in floured bannetone and rest for 30 mins
Bake in a preheated and very hot oven WITH A WATER BATH AND STEAM 240º C FOR 20 mins
Remove the pan with water and bake WITHOUT STEAM 210º C FOR 10 mins
It should sound hollow at the bottom when tapped.
Let it rest covered in a cooling rack.
Enjoy and let me know how it goes if/ when you make this bread.
Added by: stavb
Due to a temporary susension of some services by couriers, we are currently unable to offer delivery to Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here.
If you live in Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers