Basic White Loaf, Easy and Tasty After an enforced break from regular baking and having run out of stock I decided to try a different Flour (French White Flour - Type 55 (102)) to my usual. The results have inspired me to share this simplest of recipes.
For the Starter Mix:
350g French White Flour - Type 55 (102)
5g BIOREAL Organic Dried Yeast
Mix the yeast through the flour with a spatula or clean fingers
350g Water, add to the above Starter and mix well, this does need a spatula.
Cover and leave overnight or at least six hours.
To complete the loaf:
150g French White Flour - Type 55 (102)
Add both to the starter mix and mix well followed by kneading.
I use a Kenwood and run on setting two for a couple of minutes then leave to rest for 15 min then repeat, do this a couple of times (3 mixes in all).
Turn out onto a board and shape your loaf, cover and allow to rise until it quite double in size.
Bake in a per heated oven at 230C
Ihave done a couple of these, one using a cast iron pot in the domestic oven, another in my outdoor wood fired oven, both were great.
Added by: Rob on the Allotment
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