When COVID lock down started, I started making more and more bread, giving most to my neighbors in our hamlet. I was making several loaves every day, experimenting with different recipes, some from books and then as I got more adventurous and made my own up. This recipe is the most popular one and I am constantly asked to make more, it uses three Shipton flours. The recipe makes two large loaves
693g White Organic type 105 (70.4%)
146g Light Rye type 601 (14.8%)
146g Organic Light Malthouse type 301 (14.8%)
292g Leven, made from White Organic (100% Hydration) (29.6%)
702g Water (71.3)
22g salt (2.2%)
Giving a breakdown of:-
Total weight 2001g
Pre Fermented Flour 146, (12.9%)
Flour 1131g (146g from the starter)
Water 848g (146 from the starter)
Salt 22g (1.9%)
Dough Hydration 75%
Mix the flour together in a mixing bowl by hand or machine, add the water and the salt (salt can be added later with the leven, I have tried both ways and see no difference).
Mix for a few minutes to combine and leave covered for 30 mins.
Add the active Leven (I normally would feed my starter up the night before so its very active). Mix for several minutes, I generally use a mixer (Ankarsrum kitchen assistant) for 5 to 6 minutes.
Once well mixed I transfer to plastic food storage container, I add 1 tablespoon of olive oil to the bottom of the container first but this is optional, then let rest for 30 minutes with a lid on. Then I will fold the dough 4 times, I prefer a coil fold technique but it works well with a simple fold and turn.
Repeat the process a further three times, at roughly 30 minute intervals, replacing the lid after folding
Mark the dough level with a pen on the container. Let stand for the bulk ferment, I am looking for about 30 to 50% rise, at my kitchen temperature this takes several hours 4+
Divide the dough on a clean counter top (I make two round loves), loosely form to shape and leave uncovered for 30 mins.
Final shape the dough. I use a scraper, invert the dough (drier side down), fold in from all sides, use the scraper to invert it again (drier side now back on top), tighten the ball using the scraper on the surface to get a tight ball.
Invert the ball into a dusted banneton (I use rice flour for dusting) so the top is in the bottom of the banneton, I tend to draw up the sides and tuck them in further tightening the ball and then lightly dust the sides of the dough so when it rises it will not stick, repeat for the second loaf.
Cover with a shower cap of similar a leave to rise, I am looking for it to rise about 2 or 3 rings of the wood banneton, perhaps about 3 hours and then I will place them in the fridge overnight, where it will continue to rise a bit.
I have a AGA, so cooking temperatures are not very accurate but I would guess it’s about 220c, I put a Dutch oven or in my case a La Cloche baking dome in the oven to preheat overnight, but with a normal oven it will not require long in an oven to get to temperature.
In the morning I put a sprinkle of course semolina flour in the bottom of the baking dome, invert the banneton into the dome and score with a razor blade, cover and cook for 40 minutes (depending on your oven you will need to test this) once the time is up I remove the lid and cook for a further 10 minutes checking to get the right colour I am looking for.
Remove the loaf to a wire rack to fully cool. I then re-heat the La Cloche and back the second loaf.
Added by: John Tankard
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The Shipton Millers