A simple sourdough bread, made in a loaf tin, with delicious malted flour, works perfect every time, and I'm no expert !
Step One: make the levain (7am)
Mix together and leave for twelve hours, covered with a damp tea towel, in the warmest place in the house. I like to start this when I wake up at 7am
Step Two: mix the bread (7pm)
Disolve levain in water, then add flour, mix together with hand, leave to rest for thirty minutes, then add salt, again mixing with hands
Step Three: folding and proving and shaping (7pm-10pm)
Approx every 30 minutes for approx 3 hours, I gently stretch and fold the dough back into itself. Once it feels nice and elastic, I shape it into an oval and put it in a dusted loaf tin. I cover the loaf tin with a damp cloth and refrigerate overnight, approx nine hours.
Step Four: Baking (7am)
I preheat the oven to maximum (on mine that's 250 degrees C) and put a oven dish of boiling water on the bottom shelf to create steam. Once oven is fully heated, I score the bread with one long slice down the middle, about 2cm deep and at a slight angle. I bake the bread for 20 minutes at 250 degrees, then take out the dish of boiling water, and bake for a further 15 minutes at 220 degrees. Remove from oven, and allow to cool at least 30 minutes before eating. However tempting it is - don't open the bread straight away. It is still cooking inside.
Added by: Pawelski
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.
Keep safe and well
The Shipton Millers