Ingredients

300g stoneground wholemeal starter
520g Finest bakers No1 white bread flour
or
350g French type 55 & 170g Organic 3 malts & sunflower flour
220g warm water
11g salt

Step 1
place flour & salt in a bowl and mix in the warm water as much as possible, it’ll be a flaky dry mix a best. Then cover with cling film and leave to rest for an hour.

Step 2
Add starter to flour & water mix then bring together & rest for a few minutes. Knead either by hand or for approximately 4 minutes using a mixer & dough hook. Cover with cling film & leave to prove until doubled in size, usually around 4 hours.

Step 3
Knock back by giving it a few punches & tip out onto a surface & carry out a few stretch & tucks to leave a tight rounded bag & place in a well duster banneton basket for a second rise for about 2 hours, testing the rise with your finger after an hour so that it only slowly rises back

Step 4
Cook in an oven at 240OC for 20 minutes with steam, then 15 minutes at 220 without steam.

Allow to cool, slice & eat with whatever takes your fancy