It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients
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)
30g salt
Mix flour, water and starter together for a couple of minutes to form a rough dough
cover and leave for 30 mins
add salt
Method
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
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
It turns out that sourdough focaccia is my new favourite go-to bread to make!
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
A georgous malted cheese sourdough.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
Useful links
