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Shipton Mixed 10hr Craft Beer Sourdough

Prep Time: 20 minutes Rest Time: at least 10 hours! Cook Time: 45 minutes.


50g Sourdough Starter

400ml Craft Beer (Whatever Tickles Your Fancy - I used a Peanut Ale)

300g Shipton Organic Canadian Strong

300g Shipton Malt Flour

10g good quality salt flakes


Put 50g of Sourdough Starter in a large mixing bowl, add the 400ml tepid water and mix until the starter has dissolved. Add the 300g Shipton Organic Canadian Flour and 300g Shipton Organic Malthouse Flour and mis until combined.

Leave covered and rest for at least 30-60 minutes.

Once rested slowly add 10g of the best salt you have and combine in the bowl. Knead the dough whilst it is in the bowl. Pull the furthest part of the dough out and raise it and push down towards you, then turn the bowl 45 degrees and repeat for around 8-12 good kneads. Cover the bowl and leave to rest for 8 - 10 hours.

After the 8 - 10 hours rest - Remove the dough from the bowl on to a dusted surface and once again knead for 8 - 12 good kneads following the method above. Place the dough in a proving basket or a lightly oiled/floured bowl.

Leave to rest for at least 1 hour.

Preheat the oven on 230 degrees (Fan) and place a large dish (Casserole/Cast Iron) or Baking tray in the oven to heat with the oven. If using a baking tray put 1 litre of hot water in the bottom of the oven for steam. Casserole/Cast Iron dish doesn't require the hot water as the steam will be inside the dish. Gently place the dough in the dish/tray and cut 2" deep on the top of the loaf and bake for 20 minutes. After 20 minutes take the lid off casserole/cast iron dish and continue to back for 25 minutes.

Once baked, tip the loaf out and tap underneath, if it sounds hollow it is baked.

Leave to cool and then cut a chunk off and serve however you wish!