Wholemeal Stoneground Sourdough Recipe review Shipton Mill
Review
Shipton Mill :
This wholemeal flour, with its unique balance of flavours and textures, is prepared by our miller in stout elm wood bins. It is a perfect blend of a rare single variety of English wheat called Maris Widgeon, combined with top quality organic wheat from the continent.
The grist our miller produces is gently milled between traditional French Burr grinding stones. The whole wheatberry, rich in vitamins, amino acids and fibre, is used to create this wholesome flour, the natural colour of hessian. Ideal for use as general-purpose bread flour. Works well in bread makers, mixed 50:50 with our white flour.
Maris Widgeon was traditionally grown because of the quality of its straw which is much prized by thatchers. However, being a traditional variety it is well suited to the organic system of sustainable farming. For every acre, Maris Widgeon yields almost half the amount of wheat of the new modern varieties, but its quality and flavour are so excellent we believe it is worth paying a premium to farmers to encourage them to continue to grow this ancient variety.
Crazy Baker :
Price of the 1kg Wholemeal Organic Stoneground Flour is from £1.30
The bag on its own is ok but branding design is nice.
The Wholemeal Organic Stoneground Flour coming in 1kg bag
Now making up the dough my standard recipe for fast sourdough I use, my standard flour weight for the recipe is 910g and water 570g.
Now for this recipe mix, I needed was 900g flour & 600g of water which worked out ok , as the flour takes in the water I needed a little more, consistency is not good, I got the 4 small loafs out the bag, bear this in mind my recipe has 455g of wholemeal active sourdough starter, which is a loaf.
Now the shelf life was over 2 days in a paper bag
The loaf of Wholemeal Organic Stoneground was very nice with a glass of water, to me it’s like eating chaff, and the crust was just right and not hard to cut with a Knife,
Well and for this bag of Shipton mill Wholemeal Organic Stoneground, I would judge it at 7 out of 10 and the main reason for this is bad consistency, after making this bread up 4 times
Home Bakers Recipe:
Ingredients:
For Dough
Shipton Mill Wholemeal Organic Stoneground Flour 900g
Tap water 600g
Sea Salt 2.1g
Yeast optional 1.3g without yeast follow how to make a sourdough loaf link
Malt flour optional 1.3g
Active wholemeal dough Starter 455g
Oil or fat is up to you optional ( 1.3g )
How to make Sourdough Starter Link: [ Ссылка ]
Reactivate Sourdough starter Link: [ Ссылка ]
How to make a Sourdough loaf Link : [ Ссылка ]
To Make 4 small 454g Loafs by 3 speed Machine
1. Add water into a clean bowl, then add in starter mix round with hook, add in flour
2. Put on machine and mix on 1st speed 1 min, add in salt, malt and then (yeast) mix for 8 mins on 1st speed until firm not to firm dough, adding more water as required, then mix for 1 min on 2nd speed
3. Place the dough in a bowl & cover and put in a warm place until the dough doubles its size (around 1 hours can be longer if cold).
4. Knock back gently by cutting into 4 454g loafs, mould lightly rest the dough for around 10 mins to recover (may take longer if cold) cover with cloth.
5. Knead the 4 dough pieces gently.
6. Place dough into bread tins and cover with clean cloth, and put in a warm place until the dough has reached top of tins (around 1 - 2 hours)
7. Bake in a oven at a Temperature (420 -430°F) for 25-30 minutes.( do not open the oven door for 20 mins) If the bread makes a dull sound when tapped then it is cooked.
12. Allow the bread to cool on a wire rack before slicing.
Tip ! put a small bowl of hot water into oven with loafs
Well done bakers, you have now baked with the Crazy Baker, Please remember to Subscribe Sourdough and yeast breads recipes [ Ссылка ]
Home baker recipes [ Ссылка ]
Home baker flapjack recipes [ Ссылка ]
How it made in the bakery [ Ссылка ]
My Bakery facebook [ Ссылка ]
Shipton Mill Flour [ Ссылка ]
