A 50/50 malthouse sourdough bread with an earthy taste. and lighter than a 100% malthouse flour bread
250gr of sourdough starter
500gr strong Canadian flour
500gr of malthouse flour
Mix the water and the flour until all the flour is hydrated and let it rest for 1h.
Add the starter and the salt and knead the dough untill you get a good gluten development.
Leave it rest for around 5 hours in bulk fermentation doing two folders in between.
Divide the dough into two same weight pieces and make a ball. Leave the boules to rest in your flour proving baskets for another 4/5 hours.
Bake at 240C with steam for 30-40m each.
Added by: Diego Rivera
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers