A tasty loaf with a pleasing texture using Italian White 00 Flour (118)
Begin with 300g active sourdough starter 100% Hydration using Italian white (118)
Add to 300g water and mix in until well dispersed.
To this add 450g of Italian white (118), I sometimes add half and half blend with Dark Rye (603)
Bring together to form a rough dough making sure to leave no dry ingredients then let it rest for ten minutes.
Knead well to form an elastic dough, 10 minute knead then rest cycles are effective
Continue until the dough is silky and elastic then place into a well oiled bowl and cover.
Once the volume increases by about one third tip out, stretch and fold incorporating 10g of salt. Continue and form into the shape you prefer
Dust well with flour once shaped and place into a proving basket. Cover to prevent drying, I use 'hotel' shower caps
Once risen to almost double in volume bake in a pre heated oven as hot as you can (250C) for 40 min or until sounding hollow when tapped on the bottom. I always put an empty roasting tin on the bottom shelf of the oven and pour cold water in at the last minute to bathe the loaf in steam whilst cooking, this improves the rise and the crust.
Added by: Rob on the Allotment
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