Shipton Mill's amazing Sunflower & Whet Flour delivers a delicious soft sourdough with a crisp crust and an open crumb. It is one of my most popular breads at the Roundhay Bakehouse.
NOTES & TIPS:
Makes one large 900g boule
(Baker's percentages in parentheses)
For the levain:
For the bread dough:
Desired dough temperature 23-24℃ (see notes above).
Wait at least 45 minutes before slicing.
Added by: MartinB
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.