Ingredients

750g strong white flour

500g sourdough starter

15g salt

350ml Guinness

30g black treacle

Method

Mix all ingredients together and knead for 5-10 minutes [I do 2 minutes on low with a dough hook, followed by 8 minutes on the next speed up]. Leave to rise until double in size [may take most of the day depending on ambient temperatures].

Knock back into desired shape [I usually use 1lb tins as it doesn't matter if the dough is sloppy] and rise again until double in size. This may be slightly quicker than the first rise.

Cook for 25-30 minutes at 200C. When using tins, I usually tip the loaves out and finish off for a further 5 minutes upside down.

Cool on wire rack.