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
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The Shipton Millers