A limited number of our “Upper Crust” gift sets will be back in stock TODAY, after selling out in record time! We’ve got two types of gift sets available to order from our website this Christmas - the “Upper Crust” if you want to go all-out, with beautiful hand-crafted bread knife and board, as well as a selection of flour and our cookbook, and the “Baker’s Apprentice” - perfect for the food obsessed! Find them on our website under https://www.shipton-mill.com/flour-direct-shop/books-etc/books.
The tinfoil hat did it's job, an oven spring from less than 1/3 up the tin, to peeping over the top! Turned out nice. I think that tinned sourdough is less challenging to people used to supermarket bread and a good introduction. I wasn't well enough to make any for a while and a family member bought, from Sainsburys, something described on the label as sourdough. It didn't look like it and didn't taste like it. Made me so upset I got straight back in the kitchen! It's a good thing it didn't have "artisan" on the label too, I would have been there shouting at people - - - again. #realbread#homebaker#sourdough#vegan#shiptonmill#campbellsdoughknife#ovenspring
So I have made a pledge to myself for the rest of the year (I know it’s only a few weeks) to not fuck around with my sourdough recipe until January. I am going to bake the same recipe again and again until I have a consistent result. Consistency is key kids!! And then when January rolls around I may start to try the odd new thing out or different flour combos here and there. But until then I’m happy eating this every day :) .
An inadvertent 🖤 appeared in today’s loaf! I do love baking sourdough after all so I guess it’s kinda fitting. White and wholemeal sourdough loaf at 70% hydration and I am super happy with the crumb on this one. I can assure you that it made bloody good beans on toast! .
Wednesday bake! 2 country loaves, one with 10% seeds (pumpkin, chia and sesame) at 76% hydration. Big oven spring on the non seeded loaf, multigrain not as much. Need to work on my shaping a bit more. All @shiptonmill flours and @lodgecastiron combo cooker finished.
The nicer thing about waking up at 4.40 to bake the bread is the fact that everything is quiet around, my husband’s still asleep and it’s only me and the cat moving around, opening and closing the oven, up and down with flours, scoring and baking.. and after about 15 minutes you start to smell the aroma of bread, which is so intense that fills the air even if it’s still in the Dutch oven with the lid on. Tiring job at times, but always worth it. #lovetobake#sourdough
🌾Granary bread on the rise🌾
After years of experimenting I’ve perfected my granary bread, the way I like them. It’s slowly risen over night and full of malt and nutty flavours from delicious malt extract, Shipton mill’s malted wheat flakes (which need the long rise to truly come into their own) and pan toasted grains. Here’s the turned out dough before shaping.