It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingedients
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.
Method
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
Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
This is a special blend of 5 seeds and cereals, this product does not contain any flour. For those who love seeds and cereals to be a major part of their diet, this is an ideal mix containing malted wheat flakes, barley flakes,...
To produce the richness of this flour, whole grains of wheat, rye and barley are steeped in water before being carefully spread on the malting...
It turns out that sourdough focaccia is my new favourite go-to bread to make!
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
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