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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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I followed your recipe to the letter, the first batch came out beautifully but the next couple of batches had huge holes at the top and were dense at the bottom. Any idea why?

mr James Leech 26 January 2020

Reply
Sourdough

Can you please tell me where do I get the leaven/starter to make sourdough? Sheila

Mrs Sheila Pickett 04 January 2020

Reply
RE: Sourdough

Hi Shelia, As mentioned in my notes, I was lucky enough to get my starter from Coombeshead Farm whilst attending a baking course. My best suggestion for you would be to find a Rustic Bakery near you and see if they will provide you with a small sample of their own - you’ll only need a teaspoon full which you can then maintain. To that end I tried to attach 2 documents which should be useful for this purpose but alas it won’t let me. The book is Tartine by Chad Robinson Hope this is helpful - good baking

Terry Hembrow 05 January 2020


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