1000g Flour AP or Bread Flour
720g Water (@35C)
21g fine sea salt
4g dried active yeast
1.) Combine flour and water into ragged dough and leave covered for 30 minutes (autolyse)
2.) Sprinkle salt and yeast over the top and pinch large sections of the dough, and fold over until everything is fully combined, cover and leave aside
3.) After 10m, fold the dough over on itself folding the top (looking from directly above), then left, then bottom, then right. Repeat this several times in the first 90m then leave until nearly tripled in volume (often 5h depending on ambient temperature)
4.) Carefully remove from container without tearing too much onto a floured surface. Flour the centre line and cut confidently down the middle. Fold each as before keep going round the dough until the bottom seems fairly tight then flip the dough over and drag across the worktop gently with cupped hands to tighten the top even more.
5.) (preheat oven with dutch oven inside 245C) Place in floured proving basket (banneton) and check after an hour or so whether it is proofed adequately by gently poking the dough. If it springsback quickly it is not ready, if it doesn't spring back at all, it is over proofed.
6.) Place dough in dutch oven covered for 30m. Remove lid and keep cooking uncovered for another 15-20m or until desired colour is achieved. Al;low to cool before slicing to ensure inside has finished cooking.
Added by: woodywoop
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.