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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
A basic recipe for my weekly sourdough bread:
Ingredients
500 g bread flour
(I use all white #4, or any mix that I feel like experimenting on the day - buckwheat , spelt, rye, seeded flour)
190-200 g starter
300-350 ml water
10 g salt
Method
I keep in the fridge 50g of starter every week. On friday evening I refresh the starter with 100 g flour, 90 ml water. By the following morning, it has bubbled a lot, doubling in volume.
Keep 50 g for the next batch. Use the remaining 190g and mix with the flour and water. Let autolyse 15-30 minutes before adding the salt. Autolyse helps the gluten relax and form, the following kneading is then easier and shorter.
Add the salt and knead for 5-10 minutes. Leave for 1st fementation for 3-5 hours depending on ambiant temperature, folding every 40 minutes 2-3 times.
Shape and place in a banneton then leave for another 1.5-2 hours before placing in a hot oven 240C with steam. Reduce to 210C after 15-20 minutes and leave another 30 minutes in the oven.
Resist the temptation of slicing as soon as it is out of the oven and eat when cool, preferably the following day.
Added by: Anne Chapman
ANNE BAALHAM - Mrs B 31 December 2012
ReplyGavin Robinson - gerob76@ntlworld.com 08 December 2012
ReplyANNE BAALHAM - Mrs B 31 December 2012
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Classic Round 1 day sourdough
Light Malthouse Sourdough
Sourdough Recipe
2 x 1,5KG Scalded Spelt @100% Hydration
Sourdough Art - inspired by Swedish designer Linda RingIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% 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.
Dear Customers,
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
I made a sourdough starter from the River Cottage Bread Book but couldn't get it to work with their recipe for sourdough.. So I tried your recipe and had the best result I've ever had. I've made 2 now the 1st was just your normal recipe and it turned out really well. The second I used the same recipe but added some Diastatic Malt Flour which rose even better.
All Ways Cross 29 March 2015
ReplyThank you so much for letting me know you have tried the recipe. I hope you will bake many more great loaves. I remember seeing the River Cottage recipe from Hughes' everyday cookbook and thinking that there was a lot of starter used for a smaller proportion of flour and therefore never tried it. Wishing you lots of happy baking. Anne
Mrs Anne Chapman 30 March 2015