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
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