A moist and light multigrain bread ideal for sandwiches and toast.
100 gms shipton organic white flour
100 gms water
1/4 tsp instant yeast (or 30 gms 100% hyd sourdough culture)
110 gms shipton mixed seeds and grains
100 gms boiling water
200 gms shipton organic white flour
25 gms shipton whole dark rye flour
250 gms water
1 1/2 tsp instant yeast
14 gms salt
25 gms melted butter
35 gms honey
Mix poolish leave 8-12 hrs @ room temp
pour boiling water over seeds cover with cling film leave 8-12 hrs @room temp
Place poolish water and o a loose dough approx 1 minute cover and leave 30 mins
Add salt, yeast mix for 2 mins on slow speed then two mins on med speed.
Add butter and honey mix on med till dough leaves sides of bowl approx 2 mins
Add seed mix and knead in by hand till thouroughly combined
place in an oiled plastic rectangular container cover wait 20 mins then fold over in 3 like an envelope
Repeat at 20 and 40 mins more.
Cover and let rise till doubled in size approx one hour 'room temp.
Turn out onto a floured surface gently fold into a loose ball shape,cover leave 15 mins
Form into a tight ball,place in well floured bannetons place into a plastic bag let proof till 90% risen approx 50 mins or retard in fridge over night
Slash the surface spray with water and bake in a pre heated 240 c oven 15 mins then 220 for a further 30 mins.
Alternetivly use a Dutch oven @250 c for 30 mins lid on then 220 for 15 mins lid off.
Added by: James Berry
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.