Ingredients:

• 800g Strong bread flour
• 460g Water
• 10g Salt
• 320g Sourdough Starter

Recipe:

1. Firstly, mix together the flour and salt and create a well in the middle for the after to go in.
2. Pour in the lukewarm water into the centre of the well and add your active sourdough starter.
3. Bring it all together in the bowl and knead in the bowl until it forms a dough ball.
4. Leave to proof for 10 minutes.
5. Knead until becomes tight again.
6. Repeat stages 4 and 5 until you have done that 55 times overall.
7. After you have done that let it proof in the bowl for 2-3 hours (depends on conditions of room.) The dough must double in size.
8. Now, take it out of the bowl and knock it back (take the air out) and evenly cut into 2.
9. Role into tight balls and put it into proofing baskets.
10. Leave to proof for 1-2 hours or refrigerate overnight.
11. Pre-head oven to 230 (degrees Celsius).
12. Add a tray of water (1 cup of water) to the bottom shelf and a baking stone on shelf 3.
13. Turn the dough out on wooden peel, score the loaf with razor blade in whatever pattern you would like.
14. Put in over for 35-40 minutes depending on how well done you would like it.
15. Leave to cool and enjoy!