My amazing Sourdough. Start with 800g of Canadian white flour and 10g of Salt, mix together, Next is 460g of Water mix all together. Give you starter a good stir before adding 320g to your bread mix then mix all together. Empty your contents onto a worktop and start kneading, this is the fun part, it will take around 10 mins until you get the window effect in your dough. Once you get there just put your round dough into a oiled bowl, somewhere warm, i use the airing cupboard for 3 to 3 1/2 hours or until double the size. Next stage is back to the worktop and knock some air out of the dough and dividing into two round balls before gently lowering into two dusted proofing baskets. The two proofing baskets now go into the fridge over night for baking in morning. When you are ready pre-heat the oven for 30 mins at 250c with a large baking tray at the bottom.. Once the oven is nice and hot turn the dough out onto a baking tray then score the top, this will stop the bread splitting. Just as the dough goes into the oven pour boiling water from a kettle into the baking tray which you had put at the bottom of the oven, this will create steam for the crust on the bread. Important. Last of all turn down the temp of the oven to 220c fan and cook for 35 mins. If you can resist, let the bread cool down before you dive in. Enjoy. Peter........
800g Canadian strong white flour
Oven to 220c fan / 235c
Cook for 35 mins
Added by: Peter Chandler
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