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
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