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
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