I have added poppy seeds, but you could add what ever you like. Sultanas, dried cranberries, cheese!?
200g of active sourdough starter.
400g strong white flour.
215g tepid water.
10g poppy seeds (or alternative).
1.Mix you starter with the water.
2. Add the flour and seeds and roughly mix. Leave for 30 minutes.
3. Add the salt.
4. Over the next 3 hours conduct a stretch and fold every 30 minutes.
5. Shape in a round shape, add to a banetton and refridgerate overnight.
6. Tip your loaf out on to a baking sheet. Slash your loaf with a sharp knife.
Preheat you oven as hot as it will go (mine is 250'C).
Place in a dutch over or lidded casterole dish, and bake for 20 minutes.
Remove the lid and bake for a further 10 minutes to brown your loaf.
Added by: Andrew Wilkinson
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