Evening of Day 1

Mix together

• 200 grams Water

• 150g Sourdough starter

• 250g grams Swiss flour

Method

Ferment at room temperature covered loosely with plastic for 12 hours.

Morning of Day 2

Day 1 ingredients plus:-

600 grams + 50 grams Water

750 grams Swiss flour

100 grams Wheat germ

25 grams Sea salt

Method

Add all ingredients except the salt and 50grams of water knead to a rough dough place in plastic covered bowl rest (Autolyse) for at least 1 hour

Dissolve the salt in the 50grams of water add to the dough and knead to a smooth texture

Refrigerate for 24 hours.

Morning of Day 3

Method

Remove the dough from the fridge

Knead to form 2 balls

Place in baskets and prove at room temp for 5 hours.

Pre heat the oven with steam to 250℃

Bake at 250℃ on a stone for the first 15 minutes with steam plus 15 minutes without steam. Reduce temp. to 200℃ for 15 minutes till cooked - sounding hollow when tapped on the bottom.