A light open texture loaf with plenty of flavour
Evening of Day 1
• 200 grams Water
• 150g Sourdough starter
• 250g grams Swiss flour
Ferment at room temperature covered loosely with plastic for 12 hours.
Morning of Day 2
Day 1 ingredients plus:-
600 grams + 50 grams Water
750 grams Swiss flour
100 grams Wheat germ
25 grams Sea salt
Add all ingredients except the salt and 50grams of water knead to a rough dough place in plastic covered bowl rest (Autolyse) for at least 1 hour
Dissolve the salt in the 50grams of water add to the dough and knead to a smooth texture
Refrigerate for 24 hours.
Morning of Day 3
Remove the dough from the fridge
Knead to form 2 balls
Place in baskets and prove at room temp for 5 hours.
Pre heat the oven with steam to 250℃
Bake at 250℃ on a stone for the first 15 minutes with steam plus 15 minutes without steam. Reduce temp. to 200℃ for 15 minutes till cooked - sounding hollow when tapped on the bottom.
Added by: RMD
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