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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
This sourdough bread includes 10% spelt flour and seeds, which give it a great flavour while keeping the crumb texture pretty light. Also excellent toasted, on the second or third day!
Ingredients
For starter
150g bread flour
190g water
30g storage starter
For dough
490g water
750g strong bread flour (I use either Untreated organic white No. 4 or Finest baker's white No.1)
50g 5-seed mix
40g poppy seeds
19g salt
Method
Prepare starter, rest overnight, about 12 hours
To begin the dough, remove 30g of your overnight starter, add it back to your storage starter
Add water, mix well to dissolve the starter, then all the ingredients except the salt, mix together and leave for 45 minutes to autolyze.
Add salt, mix together, and work the dough for 5 minutes or so.
Leave in the bowl to rest for 1 hour 20 minutes.
Fold several times and rest for another 1 hour 20 minutes.
Form loaves and leave to prove about 1 hour 40 minutes, then heat the oven to 230 (assuming your oven heats up in about 20 minutes.
Score loaves and bake for 20 minutes at 220-225, then another 20 minutes at 195.
Credits
Thanks for this recipe to Austin Hall, whose sourdough I have adapted here....
Added by: Marlon Jones
Seeded White Organic Flour
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Organic White Spelt Flour (408)
Organic Spelt Wholemeal Flour (407)
White and Spelt Sourdough
Seeded wholemeal sourdough
75% Hydration White Sourdough Loaf
Spelt with sun-dried tomatoes
The Marshfield LoafIf 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.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“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.
Want to try this , but not sure of the second para in the method. Does it mean replace the original starter with 30g of the overnighter- but use the remaining overnighter in the bake?
Mashers 01 November 2014
ReplyHi, thanks for the question. So, assuming you have a sourdough starter (often called "Storage starter," stored in the fridge) already, the first step requires 30g of it, mixed with the flour and water listed under 'For starter.' The resulting mixture, having rested overnight, then goes into your final dough to make it rise, but you need to subtract 30g from it to "replace" what you took from your storage starter initially. That way the quantity of the starter in your fridge stays constant. I think, if I understood your question, you had the right idea already. Does this make sense? Let me know if you have questions.
Marlon Jones 01 November 2014