WWW by Banjo's Bread

This is the sourdough loaf that got me a Bronze in the Tiptree World Bread Awards 2019

Ingredients

200g Shipton Mill No4 Organic White

75g Shipton Mill Organic Light Malthouse Flour

75g Winchester City Mill NT Stoneground Wholemeal Flour 

50g Starter @ 100% hydration (Shipton Mill Dark Rye Flour)

7g Fine Sea Salt

260g Room Temperature Water

Method

Mix everything APART from the salt and leave to Autolyse for 1hr

Scrunch in salt and perform first set of stretches and folds, repeat the S&F's every 45-60 minutes (dependant on ambient temperature) for the next three hours.

Pre-shape and bench rest for 20 minutes

Final shape and into bannetton for a long retarded prove in the fridge for at least 8 hours.

Bake at 220C with steam or Dutch Oven for 40-45 minutes

Added by: Andrew Weston

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Organic Light Malthouse Flour (301)
A bread flour packed full of flavour due to the delicious blend of malted grains and wheat flour, carefully chosen by us to add a richness and colour to your loaves.

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To produce the richness of this flour, whole grains of wheat, rye and barley are steeped in water before being carefully spread on the malting.

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