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.

La miche au levain

White sourdough boule

Like this? Share it with your friends.


Report abuse

The day before: Mix 100ml of starter with 250g of Shipton Mill white organic traditional flour and 275ml of water.

Leave for 8 hrs in a cool place.

Add 300g of Shipton Mill flour, 2 tablespoons of good quality olive oil and about 10g of salt to the mixuture.

Knead for 10 minutes by hand until smooth and elastic.

Place the dough in a lightly oiled bowl and cover with lightly oiled cling film and leave it in a cool place for 6 to 8hrs.

Knock back the dough and place it in a bread proving basket and leave it in a warm place for 2 hrs.

Pre-heat the oven at 220c and when at temperature, place the dough on a pizza tray in the oven for 30 minutes. Splash some water at the bottom of the oven to give a crusty texture to the bread at the start and half way through the cooking process.

And here it is, a deliceous crusty and testy loaf.

 

Added by: Stephane Vissiere


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.

Flour Direct Shop update

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 generally be delivered by pallet.

Deliveries

 

Keep safe and well

The Shipton Millers