Slow fermented wheat and rye sourdough bread
Day 1 - evening Mix following ingredients and cover with cling foil.
Day 2 - morning (after 12 hrs)Save some starter for next time.
Mix in large bowl:
Let it rest for approx 8 hours (covered)
Day 2 - evening
knead dough for 15 minutes
Put it into proving basket and let it rise in the fridge overnight.
Day 3 - morning
Pour 300ml of boiling water into the oven to make some steam immediately after the bread.
Added by: Miroslav Krist
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