To make the dough, place everything except the water into a mixer with dough hook attached and mix until thoroughly combined (this can also be done by hand). While the mixer is running, pour in the warm water slowly. Let the mixer work the dough for 5 minutes before tipping out onto a greased work surface • 10g of yeast • 465g of flour • 12.5g of salt • 318ml of warm water • olive oil 2 Continue kneading for about 5 minutes longer by stretching out the dough to arms length on the work surface, tucking the sides into the middle as you go • 3 Return the dough to the bowl, cover with oiled cling film and leave for around an hour to prove • 4 Once the dough has doubled in size gently flatten and stretch to fit into 2 lined baking trays, pushing it into the corners as you go. Leave to prove again for approximately 1 hour • 5 Preheat the oven to 220°C/gas mark 8 • 6 Using the tips of your fingers, dimple the surface of the dough all over. Drizzle with olive oil, sprinkle liberally with sea salt and scatter over a few sprigs of rosemary • 4 sprigs of rosemary • olive oil • flaky sea salt 7 Bake in the oven for approximately 20 minutes, brushing it with more olive oil as it cooks
• 465g of strong bread flour 1860
• 10g of fast-action dried yeast40
• 12g of salt48
• 300ml of water1200
• 4 sprigs of rosemary, picked
• olive oil
• sea salt
Added by: Andras Veres
Good news, we are taking orders again, after clearing the initial backlog.
Levels of demand are still unbelievably high and we can only fulfil a finite number of orders each day. Please click here to find out more ...
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers