6 oz of Shipton Mills finest white bread flour.
4 oz of Shipton Mills light malthouse flour
190 ml of water at between 21 & 28 degrees C
1/2 tablespoon Sugar
1/2 Teaspoon of Rock salt
1/2 tablespoon of melted butter
1/4 ounce of organic dried yeast
I put the salt in the bottom of a large mixing bowl and then sift in the flours together. Of course this leaves all the malted grains in the sieve so they then need to be mixed in, along with the sugar, yeast and melted butter. I then add most of the water and stir it together until it forms a slightly sticky ball that gathers any stray flour from the side of the bowl. If it's a bit dry I add in the rest of the water. I then work this by hand in the bowl for about 5 minutes. It remains sticky but becomes more elastic.
Cover with cling film and leave for 1 hour to prove
Turn our onto a floured surface and knock back to get rid of any large air bubbles. I then form this into a ball and place in a proving basket in a plastic bag for 3/4 hour to 1 hour depending on room temperature. You could obviously use any shape you want.
The Oven is preheated to 170C (fan). Slash the top of the loaf to allow for some expansion during baking. Bake for 30 to 35 minutes.
Leave to cool if you can
it's delicious buttered with cheese and fruit