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La miche au levain

The day before: Mix 100ml of starter with 250g of Shipton Mill white organic traditional flour and 275ml of water.

Leave for 8 hrs in a cool place.

Add 300g of Shipton Mill flour, 2 tablespoons of good quality olive oil and about 10g of salt to the mixuture.

Knead for 10 minutes by hand until smooth and elastic.

Place the dough in a lightly oiled bowl and cover with lightly oiled cling film and leave it in a cool place for 6 to 8hrs.

Knock back the dough and place it in a bread proving basket and leave it in a warm place for 2 hrs.

Pre-heat the oven at 220c and when at temperature, place the dough on a pizza tray in the oven for 30 minutes. Splash some water at the bottom of the oven to give a crusty texture to the bread at the start and half way through the cooking process.

And here it is, a deliceous crusty and testy loaf.