Ron Graves · @rantsfromron
22nd Aug 2014 from TwitLonger
@suejaneizzard That's good. It takes about the same time to get here, and I'm a lot closer. Sounds like they have a local stockist.
I know little about bread machines, but for all the Shipton Mill flour I've used over the last few years 60% hydration is a good place to start. It responds well to 30ml of olive oil per 2lb loaf, and 30ml of cider vinegar (can't taste it) as a mould inhibitor, though that depends on how long it takes to eat a loaf.
I made one about 3 days before being dragged off to hospital. When I got back it was just starting to go mouldy - 8 days.