An off white sourdough which makes great sandwiches and toasts well a day later.
550g organic white
150g wholemeal or light rye
50g dark rye
1.5 tsp salt
Mix these up.
Add 400g water
Add 2-3 dessert spoons of sourdough starter
Mix these up then add a lump of yesterday's dough (saved from last batch, approx 250g)
Knead until its ready. I generally use a mixer with a dough hook and mix for two lots of 3 minutes.
Turn out the dough, fold and shape into a ball. Place in a large bowl which has a small glug of sunflower oil in. Cover and leave for an hour.
Turn dough out, knock it back, then fold and shape it a ball. Place it back into the bowl, cover and leave for an hour.
Turn dough out, cut off and save some for tomorrow. I also use some to make 3 small rolls for the children.
Shape the remaining dough to make a single loaf and place in a proving basket. I make either longer or round loaves. Cover and leave to prove. This can take between 2-4 hours depending on the weather.
If I've shaped the dough late at night and its too late to wait up, I put it in the fridge overnight to slow it down. Next morning I take it out and leave to prove, sometimes up to 5 hrs. I have killed it in the past doing this, ending up with a tasty but dense and ultimately unsatisfying loaf. Generally though, it has worked well.
Cook at max oven 240 deg C for 18 mins (in my fan oven, which isn't the best), then turn down to 200 deg C for 20 mins. I have a tray of boiling water in the oven whilst the bread is cooking. Check the bread, it should sound hollow when tapped on the underside when it is ready.
Leave to cool. Enjoy!
Added by: Josh Mars
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers