Using Stoneground Canadian Wholemeal and unbleached no.4 this bread is both Rich and deep flavours.
This sourdough loaf is made using a 50/50 White/Wholemeal Starter (general feed 1:2:2)
- The amount of flour in this recipe will produce two 800g loafs.
Mix all flour, water and malt in a bucket and set aside for 30-60 min.
Mix in your starter (ensure that it's at it's prime) and push it in to the mix.
- I normally mix it by hand for 5-10 min, let it sitt on the bench for 10 min and then mix it again for 5-10min.
For the next 4 hours, at every hour I do a stretch and fold to develop stretch in the dough.
Place your dough on a flat surface and divide it in half (provided you are using the same amount of flour)
Pre-shap the dough to smaller rounds and set aside to relax for 10-15 min
Shape the bread that fits your style (Rounds or Batons) and place them in to a proofing basked.
This bread uses the retard method and is left in the fridge 8-12hrs (depending on how cold your fridge is)
Whilst waiting for the oven to get warm You should remove the dough from the fridge
- I use a ceramic bread Cloche so I pre-heat the oven for about 45-60min prior to the bake.
Bake this bread at 275c for 20 min then on 240c for another 20 min.
Set aside on a wire rack for 1h
Total Bread weight 1600g
Grams - Type - Bakers percentage
50% - 416g - White untreated no.4
50% - 416g - Canadian Stone ground Wholemeal
68% - 565g - H2O
0.50% - 4g - Malt
3% - 25g - Fine sea salt
21% - 175g - Mature, liquid levain
Added by: Jasonserpent
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers