Country bread with 30% heritage flours, flavoursome and flexible, this bread can suit many different styles and schedules.
650g (65%) Strong bread flour
300g (30%) Emmer, Einkorn or Spelt (wholemeal or white, it doesn't really matter)
50g (5%) Rye flour (again, wholemeal or white)
700-720g Water (70-72%)
200g Sourdough starter (20%)
20g salt (2%)
This is a rough description of the process I use, but this bread is designed to be rustic and forgiving, so follow your own process and your own schedule, you can stretch and fold with a timer every 30-40 minutes, or whenever you pass the kitchen and remember, you can do as many or as few folds as you feel like.
Mix the flours, salt, starter and water to form a rough dough and leave to autolyse for up to an hour. You can also autolyse without the starter and mix it in later if that's how you prefer to start. Stretch and fold a few times throughout the first prove, whenever you remember. When the dough has risen and feels smooth and pliable (usually around 4-6 hours) shape into loaves. I make 3 loaves from 1000g flour, 1 bigger round one and 2 smaller oval shaped breads. Pop your proving baskets in the fridge overnight, or even two nights.
When ready to bake, preheat your oven to 220˚C. Turn your breads over and score the top, then slide into the oven onto a hot tray or baking steel / pizza stone. Add a bit of water to create steam, turn the oven down to 200˚C and bake for 10-15 minutes. Let the steam out and bake for a further 30-35 minutes so that the total baking time is 40 minutes for a smaller loaf and 50 minuteas for a larger loaf.
Added by: Matleena Haywood
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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.
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The Shipton Millers