Easy slow fermented loaf, can be made with all sorts of flour and very little yeast, a staple during lockdown! Very forgiving, and easy to use ratios, I just scale up for added guests and longer baking time.
First day (usually evening):
Mix with a spoon, it is a very wet dough. Cover the bowl with a plastic bag and leave overnight.
Second day (morning):
Mix together with the first day's dough, it will be stiffer as the ratio of flour and water has changed. Leave again to rise slowly for several hours. Every now and again scrape from the sides to the middle stretching the dough slightly.
Heat the oven (and pizza stone if using) to 250C. Turn the dough out onto a floured surface, then gently shape into a rectangle. Put on the baking tray/stone and slash the top with a sharp knife. Bake for 10 minutes, then turn down to 200C and bake for a further 25 minutes or so, depending on your oven.
Added by: Rebecca Legg
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers