Rye and white sourdough - this makes a decent sized loaf.
467g bread flour
83g dark or light rye flour
Feed your starter the day before dough day - I keep mine with a 50/50 mix of light and / or dark rye and Italian 00 flour.
On dough day in the morning:
Mix both flours and water in a large bowl until no dry bits left then let it autolyse for 30 to 40 minutes. Add the starter and mix well untill it comes together - about 2-3 minutes. Add the salt and mix for another 3-4 minutes. Any dough with rye is very sticky so you can either use a bread mixer or mix by hand - if mixing by hand you can occasionally dip your hands into water but the dough will still stick after 20 seconds.
Cover the bowl with a tea towel or cling film and leave to bulk ferment for 5-6 hours in the kitchen at room temperature. During bulk fermentation, stretch and fold every 60 minutes about 4 or 5 times, the first couple of stretches should be stronger than the last 2. You don't want the dough to rip, just stretch.
45-60 minutes after the last stretch, invert the dough on the table, lightly sprinkle some flour on the top and start pre-shaping the dough into a round or oval shape (depending on the form of your prooving basket) with a wet scrapper and allow to rest on the bench for about 20-30 minutes.
After the rest, the dough could have expanded, which is fine. Shape the dough again without pressing on it too much and allow to rest on the table seam down for 5 minutes. Place your dough in your well floured prooving basket (banneton or whatever you are using) - I use a mix of rice and rye flours.
Once in the prooving basket, place the dough in the fridge for 12-18 hours - this will depend on how sour you want it to be. You can also leave it for 3-4 hours at room temperature and bake after, skipping the fridge part.
Preheat the oven to 250C for around 1 hour. If using a cast iron pot to bake the bread, pre-heat the oven with the cast iron pot in it. Once the oven is hot, remove the pot and place your dough into the pot or baking sheet if using one (use a pot with boiling water to create steam if using a baking sheet - place the pot at the bottom of the oven and the baking sheet in the middle). Lower temprateture to 220C and put your bread in. If baking in the cast iron pot, bake with lid on for 20 minutes at 220C then remove the lid and bake for further 40-50 minutes at 200C. If baking on a sheet with a pot of boiling water under, bake at 220C with steam, then remove the water and reduce heat to 200C and bake for further 40-50 minutes.
My oven is not the best so the 40-50 minutes above could be less in yours, start with 25 and test it with a wooden toothpick then take it from there at 5-10 minutes increments.
Added by: Olga Grecu George
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers