It turns out that sourdough focaccia is my new favourite go-to bread to make!
400g of white spelt flour
100g of White No1 flour
1 heaped teaspoon of Salt
325g warm water
150g fresh active sourdough
Mix the flour, salt and water plus the sourdough, mixed with a Kenwood K Mix for 1 Minute on high, wait 10 minutes, repeat a further 3 times, put it in a bowl and cover with a cloth. Every hour pull the dough while turning the bowl several times, repeat 3 times every 30 minutes. Oil a bread pan before putting the dough in, wrap in a cloth and put into fridge until morning. In the morning wait until dough has risen again and bake at 230 degrees. Create steam by pouring boiling water into an oven dish underneath the bread pan. Bake for 30 minutes, remove from the oven and let bread cool on a rack.
Added by: Henriette Garbutt
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.
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.