Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !
1kg Shipton Mill No4 flour
600g warm water
400g of sourdough starter ( I use a 50/50 light rye flour and water for my starter)
Mix flour, water and starter together for a couple of minutes to form a rough dough
cover and leave for 30 mins
Mix and knead for 10 minutes until it passes the window pane test
cover and leave for 2.5 hours - stretch and fold every 50 minutes
Divide, shape and place in proving baskets
Cover and leave to rise for 2-3 hours
Bake for about 30 minutes in a hot over (220c)...not forgetting to cut the dough to release the steam.
Added by: Jeremy Hughes
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.