Lightly sweetened bread with a firm crisp crust, very good with strong cheese. .
1kg of Shipton Italian Flour
25g of Fresh Yeast
10g of Salt
700ml of Water with 3 tablespoons of Honey
Combine all ingredients and mix for 2 minutes making sure salt and yeast are kept separate to start. Knead for ten minutes giving the bread regular breaks to relax. Shape the bread and leave to double in size for about an hour. Gently work into final shape and leave to rise in a floured basket. Tip out on to a baking stone in an oven at 230 deg C for 40 minutes or until hollow sounding when you knock the bottom.
Added by: Mbartlet
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