We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

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 ...

Like this? Share it with your friends.

Report abuse


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

Tags: Bread White Sourdough

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...