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Fig, Spelt and Pumpkin Sourdough Bread


312gr Shipton Mill Fig, Spelt and Pumpkin Flour

78gr spelt flour

60gr white bread flour


250gr water (above room temperature/ 26 - 27 º C)

100gr active starter

10gr salt


Mix all ingredients together - rest for 1 hour

#1 fold (all four sides) - rest for 30 mins

#2 fold - rest for 45 mins

#3 fold - rest for 45 mins

After the third fold, let the dough rest for 4 hours, covered with cling film and a tea towel and away from draughts and destructions.

Pre-shape - rest for 10 mins

Shape and put in floured banneton and rest for 30 mins

Bake in a preheated and very hot oven WITH A WATER BATH AND STEAM 240º C FOR 20 mins

Remove the pan with water and bake WITHOUT STEAM 210º C FOR 10 mins

It should sound hollow at the bottom when tapped.

Let it rest covered in a cooling rack.

Enjoy and let me know how it goes if/ when you make this bread.

Stav Bee