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 ...
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
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
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Choose from The Baker’s Starter Kit, designed for the passionate home baker, some of the essentials to get you up and running to produce mouth-watering goodies. Or The Shipton Mill Special, a limited edition hamper including Uncle Tom’s cold-pressed olive oil, our Shipton Mill apron, a hand carved British bread board and more.