Easy shape sourdough, if you make a mix too wet to mold into a boule.
155 Stiff starter
25 olive oil
415 strong white or Italian 00
selection of toppings.
Make your dough in your usual way, but leave out half the salt.
Knead or stretch and fold through the bulk fermentation stage.
Then at the shaping stage just pop it into an oiled tray, so its about an inch thick.
The press your fingers through, drizzle with olive oil and sprinkle with the remaining salt and add any other toppings.
Fridge proof overnight and bake in a hot oven 250 or 230 fan for about 30 minutes until the top is golden brown.
Cool on a wire rack.
Added by: Nick Burton
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