Tasty and crispy sourdough loaf
100g sourdough starter
500g Italian White Flour - Type 00 and some extra for dusting your banneton
5g sea salt
In a bowl whisk the water and starter and add the flour and salt and mix until all the ingredients. Cover with cling film and let the dough rest for 1 1/2 an hour. Lift and fold your dough over and place into a dusted banneton. Cover with cling film and leave to prove on the side until the dough has risen by about 50%. Then transfer to the fridge for about 12 hours.
Next morning preheat the oven to 220℃ and put your dough into the La cloche and bake for about 35-40 minutes.Then turn the heat down to 190℃. Remove the lid and bake for another 10-15 minutes.
Added by: martin227474
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