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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Hot steaming sourdough

      Sunday morning treat of freshly baked country sourdough loaf inspired by Tartine using Shipton Mill and a starter that originated in San Fransisco and got to us via Coomeshead farm bread making workshop ... we haven’t brought bread for over 5 years ...

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      Ingredients

      450 grams of Shipton traditional organic White flour,

      50 grams Shipton Mill Wholemeal

      12 grams Cornish sea salt

      340 grams water

      150 grams leaven/ starter

      Method

      Using hand method no kneading

      1. Mix water with leaven, and mix into flour until absorbed.

      2.leave for 25 mins

      3.Add salt, and work it in

      4.leave for 30 minutes

      5.Then Pull and fold the dough from 4 sides

      6.leave for 30 minutes

      repeat this at least 4 more times - keeping the dough at around 21 degrees.

      7.when the dough is light and active ( like fully inflated) shape into a round, place in a floured banetton and allow to prove in fridge overnight.

       

      8.pre heat Dutch oven in oven to gas mark 9 / 250 degrees

      9.Turn dough onto a greasproof doily, slash the top of the dough and place into dutch oven with lid for 25 mins.

      10.Turn oven down to gas mark8 and remove lid for aprox 20 mins or until reaches 98degrees c in centre of loaf.

      Enjoy fruits of your labour!

      Added by: Terry Hembrow

      Tags: Bread White Sourdough

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      Related products

      Bread Proving Basket - Small/Large Oval
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