We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Shipton's Crusty White Sourdough with modifications Rustic white sourdough

A great crusty loaf with aerated chewy crumb.

Like this? Share it with your friends.


Report abuse

Ingredients

  • 250g of leaven made 12hrs before
  • 500g white flour
  • 280g warm water
  • 10g sea salt

Method

  1. mix leaven (sponge) 12 hrs before using 100g starter, 150g 50/50 mix white and wholemeal and 175 warm water.
  2. Mix salt in 10g of water to disolve
  3. Mix flour and water and knead till taking shape and becoming stretchy
  4. Autolyse for 20 mins
  5. Mix in salt and sponge and knead till passing 'window' test
  6. Rest with turns every hour - 7 hours in 20C room (could be accelerated in warmer room)
  7. Fold and bench rest 30 mins
  8. Fold and shape into floured basket
  9. Final rest 4 hours 21C room temp.
  10. Heat oven to max of 230 in my case (I use a make shift Dutch oven with a frying pan and deep pan for a lid) 20 mins with lid on and 25 with lid off.

Credits

Thanks to Shipton Mill for the original recipe. I'm a newcomer to sourdough and have had some very mixed results. This was fantastic and produced a great crusty loaf with aerated chewy crumb.

I wasnt sure from the recipe whether 250g leaven meant starter or sponge so I made a sponge. I also added a few tips that Id read in Tartine and Andrew Whitely's Bread Matters + I've got much stricter with temperature and weight measurement.

Thanks also to Dave and Simon at The HandMade Bakery in Slaithwaite for the great Artisan Bakery course which has turned me into a bit of a bread geek!

Added by: Twiddler


Tags: Bread White Sourdough

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

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.

Deliveries

Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.

Keep safe and well

The Shipton Millers