This Recipe Makes Two Loaves
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200g Sourdough starter
900g Strong white bread flour
1 pint Warm water
2 tsp Salt
Simple Method
( Scroll down for detailed step-by-step with photos )
1. Add your wet ingredients to a large bowl, then add the flour and salt.
2. Mix your dough together, it will be a bit lumpy at this stage but don’t worry!
3. Wet your hands to moisten the top of the dough, then leave to rest for 15-30 mins.
Wet the worktop with your hands, then tip the dough onto the damp surface, take the edge and fold the dough over onto itself. Repeat 12 times.
Rest for 30 mins.
Repeat step 4, then halve the dough and fold and shape into rounds.
Dry the worktop then dredge the dough with flour or fine semolina.
Use your dough scraper to scooch the flour under the dough, then scoop each one into a banneton.
Refrigerate until you want to bake the bread.
Bake on a non stick tray or hot pizza stone for 45 minutes.
Remove from the oven and wrap in a large tea towel to cool.
