Made with a sourdough starter, mixed seeds, 3/4 white and 1/4 rye
200g fed/risen starter (fed 50% canadian flour/50% water)
400g slightly warm water
200g Rye flour
600g strong white flour
150g mixesd seeds
1 tbsp salt.
Mix all ingreadients in a stand mixer for 7-10mins.
Strech and fold 3-4 times over the next 1.5 hours.
Leave overnight in the fridge (mixed at 7pm, left on counter until 10.30pm).
Divide into 2, shape and into bannetons.
Leave for 5-6 hours at (a coldish) room temperature.
Preheat dutch oven in oven to 230 deg C
Bake for 25 mins with lid on, 10 mins lid off. Check internal temp is at least 90 deg c.
Added by: Patricia Gooch
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 be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers