banner image


400g Shipton Mill Flour 101 (Strong White)

100g Shipton Mill Flour 603 (Dark Rye)

10g yeast

10g salt

350g water

You will need:

900g banneton


Baking stone

Water spray


1) Make the dough as you would normally, I put water in my mixer bowl, add salt, then the flours, then yeast, and mix until it no longer sticks to the bowl.

2) Prove for at least an hour. But if you retard it overnight, this will be amazing!

3) Preheat your oven and baking stone to 250ºC. Preshape into a ball, and leave for 10-15 minutes. Then shape, and place in your well-floured banneton.

4) Prove. When it's ready, turn out onto a dusted peel.

5) With your lamé, slash a cross shape into the top of the loaf.

6) Use the peel to transfer your loaf to your baking stone, spray loads of water into the oven, and turn down to 240ºC (220ºC fan).

7) Bake for 40 minutes.

I love this recipe, because as it cools, the crust cracks, making the distinctive "singing" noise that you also hear in bakeries at roughly 4am (just without the antisocial hours!)