I usually buy a 25kg sack if White Flour and then impulse buy a few other interesting looking 1kg bags. This means of course, several almost empty bags that need using up. This is the one delightful result, with sweetness from the malt combined with the sour dough flavour.
Ingredients in order of use
300g Warm Water
250g Organic White Flour No.4 (105)
Mix the starter, oil and water together in a large bowl and then add the flour. Mix together with a large spoon until all combined and smooth. Cover with cling film or a clean shower cap and leave over night in a warm place when it should be bubbling well.
150g Organic Three Malts and Sunflower Brown Flour (705)
50g Biodynamic Stoneground Wholemeal Flour
100g Organic White Flour No.4 (105)
(You can experiment with other left-over flours and just make up to 300g in total with white)
Mix the salt and flours together well and then add to the bowl. Bring it all together until evenly mixed, cover again and leave for at least 1 hour.
Using wet hands to stop it sticking, stretch and fold about 5 times. (rotate the bowl a quarter turn each time.)
Repeat the stretching about once per hour until it starts to come away from the bowl (probably about three times). The dough was quite soft at this stage so I put it in a large cast iron casserole dish which I had buttered and oiled.(the butter creates an extra crunch to the crust).
Cover and leave to rise till doubled in size
Preheat oven to 220deg C , bake for 10 mins then lower to 180deg C for a further 20 mins.
Added by: Ewan Croucher
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers