Delicate, crusty, easy and full of flavour sourdough bread using wholemeal and white Shipton Mill Heritage Blend flour.
12h prior to mixing dough (or 25h prior to baking bread), prepare a stiff levain using the following proportions - Morning Day 1:
Mix all the ingredients, kneading the dough until feels smooth and elastic. Shape the dough and finish with brown rice flour sprinkled over it. Place the dough, with the fold up, in the proofing basket, covered with a damp tea towel. Allow it to ferment on the counter, overnight*.
Bread baking - Morning Day 2: Pre-heat conventional oven to 275oC, with dutch oven inside, for approximately 45 minutes. Place dough on a silicone mat (or parchment paper) and score it. Bake the bread in the dutch oven, with the lid on, for 25 minutes; then remove the lid and bake it until bread internal temperature reaches 94oC. Allow bread to cool down inside of oven, placed directly on the oven wire shelf, for at least 1 hour.
Notes on fermentation: * Room temperature and dough temperature: 20oC; Fermentation time: approximately 13,5h.
Added by: Luana Rossi
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of 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