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Organic Sourdough

Delicious Shipton Organic Malted Brown Sourdough

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What You'll Need

500 grams Shipton Mill Mailted Brown Flour
200 grams ​sourdough starter

9 grams salt

300g tepid water

How to Make It
Mix the salt and flour together in a large baking bowl. Make a well in the centre and add the starter. Drawing the flour into the centre, mix the flour together with the starter to create a loose dough. 
Sprinkle your worktop lightly with a little flour. Tip the dough onto the worktop and knead the dough until it is smooth, silky and elastic. Note: if the dough is very sticky, sprinkle with more flour. Too dry, sprinkle with a few drops of olive oil and continue to knead. You can expect to be kneading for about 12 - 15 minutes.
Once the dough is smooth, silky and elastic, lightly oil a roomy mixing bowl with the olive oil. Tip the dough into the bowl and cover the bowl with cling film / saran wrap.
Place the bowl in a cool, not cold, draught-free place and leave for up to 6 hours or until the dough has doubled in size (I put mine in the utility room. If you want, leave it overnight but in a colder space; this will allow the bread to rise very slowly.
Once doubled, tip the dough onto a floured surface. Knock out the air from the bread and knead the dough lightly for a few minutes only. Roll the dough into a ball, dust with flour and place into a floured banneton or mixing bowl. Cover the bowl or banneton with a tea cloth. Again place in a cool, not cold place and leave to rise slowly for 8 hours.
Heat the oven to 220°C/ 475 °F /gas 6. Place a roasting tin filled with ice cubes on the lowest shelf of the oven. The vapor given off from the ice cubes as they melt help to "steam" the loaf as it cooks and creates a lovely crust to your loaf.
Line a baking sheet with greaseproof paper and grease very lightly with a little olive oil. Lay the risen loaf onto the sheet, it will come back in the oven. Place in the middle of the preheated oven and cook for 30 minutes, then lower the temperature to 200 °c and cook for a further 20 minutes or until the loaf is golden brown, the outside crust crisp and the bread sounds hollow when tapped on the base.
I use a Dutch oven for great results.

Added by: John Howard

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Shipton Mill Cookbook – A Handful of Flour

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“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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