It turns out that sourdough focaccia is my new favourite go-to bread to make!
110g Rye sourdough stater (very active)
300g Canadian Stong White Flour
200g Stoneground Organic Wholemeal Flour
100g Organic Light Malthouse Flour
1 heaped teaspoon French sea salt
1 teaspoon sugar
1 tablespoon olive oil
1 heaped tablespoon black poppy seeds
. Add all ingredients at room temperature to a large bowl and add enough luke warm water to make a smooth relaxed dough.
. Tip mix onto lightly oiled surface and knead
. Return to large bowl for first proving and ideally leave cling film covered overnight
. Scrape out onto lightly floured surface, and knead again, taking care to pull dough back into itself
. Flour a proving basket, and place dough upside down into the basket.
. Leave for second proving until risen for baking (4-6 hours)
. Prior to baking, warm oven to 220 degrees, and add water to bottom tray
. Turn risen dough onto heated baking tray, slash top
. Bake for 15 minutes, then lower temperature to 200 and bake until cooked on wire shelf
Added by: Lynda Emptage
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.