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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers