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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Sourdough loaf with Crispy Crust that you can hear crackling when removed from the oven. I make this when I'll be out all day, or overnight.
500g sourdough starter
400g Shipton Mill's Canadian white flour
100g Shipton Mill's organic wholemeal flour
15g salt
270g water (adjust to compensate for hydration of starter)
I use a mixer to make dough but you can still make by hand if you like.
Make sure starter is ready, put a small amount in water, if it floats it's ready.
Place flours, starter and water in bowl and mix to bring together (2 mins on slow in KitchenAid)
Cover and leave for 20 mins.
Add salt and mix on medium (4 on KitchenAid) for 8 mins, adjust your water at this point as the dough needs to be quite slack.
Form dough into a ball then cover for 5 hours (or whenever you're ready)
Remove dough gently from bowl and fold form into a ball, then place in floured proving basket (or bowl lined with floured teatowel)
Cover and leave to prove overnight (in the fridge if it's warm).
Heat oven to 240°C
Turn loaf out onto tray or straight onto stone in oven, score your pattern,
Sprinkle some water on the bottom of the oven to create steam and bake for 15 mins. then reduce heat to 200°C and bake for a futher 20 mins.
Remove from oven and see how long you can go before cutting it and adding the all important Lurpak.
Added by: v8rick
I was very interested in your recipe, but have one question. Since I have always used 35-50% of sourdough to the flour, I was some startled to see your using 100% of sourdough to flour. Is that a mistake?
Alan 27 September 2014
ReplyHi no its not a mistake. I'm surprised sometimes how little starter is used in some recipes but i've tried it and its worked
v8rick 28 September 2014
Thanks for the answer. I will try it, and see what happens. More than one way to skin a cat!
Alan 28 September 2014
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Hot steaming sourdough
Banbury Boule
Einkorn Bread Recipe
Chocolate Sourdough
Organic cocoa sourdoughIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% 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.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“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.
Can someone tell me how to make a starter? thanks
Mrs Susan Bullock 04 November 2014
ReplyHI mix flour and water i used 250 white 250 wholeweat and 500g water in a container cover (i read somewhere to name it or it wont work,mines called sarah the sourdough starter) and leave for a few Days you will notice bubbles forming in mixture empty half away and replce with 125 flour and 250 water. After a week or so it should be ready (if a spoon full floats in room temp water its ready) you waould be best to read more in depth descriptions. some on here in recipes section Rick
v8rick 05 November 2014