Light & Airy, Crispy White Sourdough Loaf
6-12 hours before mixing dough together make your Sourdough Sponge:
100g sourdough starter
100g white bread flour
100g cold water
Cover the bowl with sheets of plastic, a lid or a slightly damp towel.
The sponge should be acitve, bubbly and have a strong sour yeasty smell when you uncover it after 6-12 hrs.
300g sourdough sponge
450g cold water
650g white bread flour
10-20g salt (to your preference)
20g malted wheat flakes (optional)
Once the ingredients are mixed together to form a loose dough, turn out onto a floured worktop and knead for 10 min, forming a soft dough which may be slightly wet. Prove covered in oiled bowl for 1.5 hrs, knead again for 5 min, making sure you fully stretch out the dough and fold it back in on itself again and again to help the yeast produce air pockets; prove covered in oiled bowl for 2.5 hrs. Turn out onto floured workbench but do not knead, simply shape into 2 loaves and leave to prove for a further 4 - 5 hrs checking the rise often after 4 hrs.
Heat oven to 220*C ideally a baking stone allows for the best crispy crust texture but is not the only way to acheive a crisp crust.
When the loaves are ready for baking, slash them artfully across the tops and spray a fine mist of cold water onto them.
Bake both on a metal tray for 40 min or in identical tins together for 50 min. If baking on an oven stone, I recommend baking one at a time for 45 min each.
Allow to cool completely on wire rack (about 1.5hrs) before slicing.
Added by: Lovely.leslie
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