One of my favourite loaves with a subtle taste of rye, sour notes from the leaven and great texture from a long rise.
Recipe makes one fairly large loaf or two smaller ones.
* The loaf pictured here uses Shipton Mill French Bread Flour.
Note. This recipe produces a delicate dough that is initially quite wet and sticky. It will elasticise gradually over time so don't panic when you first mix it. If your dough really is much too wet (this depends on the how absorbent your flour is and how wet your leaven is) then sprinkle in some more flour, but ONLY AS MUCH AS IS NECESSARY TO ALLOW THE DOUGH TO COME LOOSELY TOGETHER. The resulting dough is quite delicate so if you want it to rise well you need to handle it carefully so don't pummel it like a boxing bag. Sourdough loaves take a long time to rise - you can't hurry it. This loaf will take the best part of a saturday to make but can also be made overnight ready to bake in the morning or left while you go to work and baked in the evening. It's worth every slow minute it takes...
Added by: John Kilroy
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The Shipton Millers