WWW by Banjo's Bread

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


Tags: Bread Malt Sourdough

Added by: Andrew Weston

Add comment


Add a recipe & get 5% off

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.

 

Once new additions can be welcomed, 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.