Made using Shipton Mill’s stoneground flour, the dough is mixed in the afternoon and left to slowly ferment overnight to bring out its full flavour and character.
Its namesake comes from the Cotswold village of Sherston, home of the original recipe. The village of Sherston, Wiltshire lends its name to this unique overnight loaf. Back in 1983 when Mr Thompson the village baker retired. It was discovered that he, along with other traditional bakers, had developed a special way of fermenting the dough and catching up on sleep at the same time. The dough was placed in a large trough and he slept on the lid until the rising dough lifted the lid and tipped him off.
The Sherston Bread is great in the morning, toasted and loaded with marmalade or jam. Wonderful for proper bacon sandwiches.
At Hobbs House Bakery they believe there are some things you can’t rush. All their bread and confectionery is made by hand with true care and attention, many using ’overnight’ fermentation for a deeper flavour and a better rise.
Ingredients: White wheat flour (with added calcium carbonate, iron, niacin, thiamin) (GLUTEN) water, salt, sunflower oil, flour improver (absorbic acid), yeast.
