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
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
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.
Keep safe and well
The Shipton Millers