White sourdough boule
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
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