This recipe is taken from a Couronne Bordelaise recipe, and simplified for ease of use. Makes a delicious white sourdough loaf, or can even be used for tasty rolls.
Feed starter and wait 2-3 hours
Dissolve 5g salt in 320ml water (to dissolve salt faster heat up 50g of water then add salt, then add the rest)
Add 60g active starter and 500g flour, mix and rest for 1 hour (covered)
Do 3-4 sets of stretch and fold over the next approx. 5 hours. Optionally fold in seeds or other seasonings in last stretch and fold.
Once smooth and risen shape and put in the fridge overnight (covered)
Bake in a hot oven (220 degrees C) for 50 mins with a lid (can be a metal bowl over the top of your tin).
Leave to cool completely before cutting.
Added by: Sarah Olaleye
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