Starter
I have a gifted sourdough starter which I feed daily with 50g of Shipton's Canadian strong bread flour and 50mls warm water
Levane
50mls of starter
130g of Shipton's Canadian strong flour
130mls warm water
leave for 24 hours to activate in a covered bowl in a warm room
After the 24 hours, make the dough
125mgs of the Levane to a mixing bowl
500gs Shipton's Canadian strong flour
13g salt (I use low salt and are unable to taste the dfifference )
300mls Luke warm water
Mix all together for 10 mins either via hand or electric mixer with dough hook
put into a lightly oiled bowl stretching and bringing together ,cover with cling film for 1 hour, repeat the stretching and covering process 3 times in total
tip out of bowl onto flat surface lightly dusted with rice flour (my preferred flour at this point)
shape into desired shape , round or baton dependant on proving basket
Place into the basket with best side down
cover with film and tea towel and leave to prove for 5-6 hours
store in fridge overnight
pre heat oven to 250 C with pizza stone on middle shelf a deep sided baking dish on next shelf down
When oven at required temperature remove pizza stone onto a heat resistant surface
turn out bread carefully onto pizza stone
slash top,of loaf with sharp knife or razor blade to stop bread bursting through when cooking
put half a cup of boiling water into the tray on the lower shelf
QUICKLY put pizza stone back in oven
this allows steam from tray to circulate the bread and form the crust
cooking times
4 mins 250C FAN OFF
30mins 200C FAN ON
ENJOY, I have tried many flour types before discovering Shipton's at the start of lockdown and have gone from just Sourdough Sunday to Sourdough Wednesday and any other day that we share it with family members .Our latest granddaughter 1 year old , refuses to eat any other bread always sniffing it before eating to make sure she is not being duped !!!
Have tried so many times to upload Photos after speaking with customer services but 3 devices even after changing to jpeg won't upload