Ingredients :
- 425 grams strong white flour
- 150 grams sourdough starter
- 10 grams salt
- 300 ml water
- 5 grams fast action dried yeast
Method :
- Add the dry ingredients to a large bowl, keeping the yeast and salt separate (on either side of bowl).
- Add the water and mix well to form a rough dough
- Leave to autolyse for 30 mins
- Knead well, for 10 or so minutes until smooth and stretchy
- Cover and place in the fridge for 8 hours (anything from 6-12 is fine)
- Pull the risen dough out onto a lightly floured surface (reccomend a 2:1 ratio of bread flour to rice flour for dusting)
- Divide the dough into two roughly equal masses
- Shape the dough to the desired shape.
- Place in well floured bannetons, cover and leave for 1.5 hours at room temperature
- Preheat oven to 240C with an old tin with some holes in at the bottom of the oven
- Turn out the dough onto your baking surface, dusted well with semolina
- Score with a razor bladet
- Throw half a cup of water into the tray in the oven
- Quickly place the dough into the oven and shut the door
- Reduce heat to 220C and bake for 20 mins
- Reduce heat to 200C and bake for a further 10 mins
- Remove baking surface, leaving bread on bars of the oven
- Turn off oven and bake in residual heat for 10 more minutes
- Turn out onto a wire rack to cool
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