Ingredients in order of use

150g Starter

300g Warm Water

25g Oil

250g Organic White Flour No.4 (105)

Mix the starter, oil and water together in a large bowl and then add the flour. Mix together with a large spoon until all combined and smooth. Cover with cling film or a clean shower cap and leave over night in a warm place when it should be bubbling well.

150g Organic Three Malts and Sunflower Brown Flour (705)

50g Biodynamic Stoneground Wholemeal Flour

100g Organic White Flour No.4 (105)

10g Salt

(You can experiment with other left-over flours and just make up to 300g in total with white)

Mix the salt and flours together well and then add to the bowl. Bring it all together until evenly mixed, cover again and leave for at least 1 hour.

Using wet hands to stop it sticking, stretch and fold about 5 times. (rotate the bowl a quarter turn each time.)

Repeat the stretching about once per hour until it starts to come away from the bowl (probably about three times). The dough was quite soft at this stage so I put it in a large cast iron casserole dish which I had buttered and oiled.(the butter creates an extra crunch to the crust).

Cover and leave to rise till doubled in size

Preheat oven to 220deg C , bake for 10 mins then lower to 180deg C for a further 20 mins.