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
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