Good option for those who want a tastier healthier bread
250g Wholemeal sourdough starter
300g White wheat flour
150g Wholerye flour
50g Wholemeal flour
-Used a bubbly and active starter.
-Whisk the water, the starter and the honey in a large bowl.
-Add all the flours and knead for 10min.
-Leave the dough to rest for 10min inside the bowl.
-Add the salt and knead again for 10min.
-Leave the dough to rest again for 30min.
-Remove the dough from the bowl and strech and fold the dough every 15 min for an hour. To do that gather a portion of the dough from the outside and pull towards the middle. Turn the bowl and do it again until you complete the whole circle.
-Once finish leave the dough inside the fridge for 24hours.
-The day after remove the dough from the fridge 2-3 hours before bake.
-After just an hour, shape the loaf and transfer it to a proving basket.
-Pre-heat the oven (maximum temperature) for at least an hour, with a cast iron pot inside if you have one.
-My oven is not htat great so what i do is the following: after an hour to the maximum temperature I spray some water inside, I switch off the oven and I insert the loaf in to the cast iron pot. I spray water every 3min during 15min (opening the oven door the minimum as possible to avoid loose the heat inside). After those 15min I switch on the oven again at 200C for 10min and after another 30min at 180C.
-Remove from the oven and leave it to cool at least for 3hours.
Added by: pilar
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers