400g Canadian Strong White 112

100g Organic Stoneground Wholemeal 706

330g water

7g sea salt

150g active sourdough starter

In a bowl mix the flour and water together and leave for 60 minutes to autolyse.

After the hour, add the 150g of sourdough starter to the bowl and mix together. I find a bowl scraper will blend them together in a few minutes without getting your hands messy. Once it’s all blended in, add the salt and fold it into the dough. Scrape onto the worktop adding no extra flour and slap and fold for 10 minutes until the dough is smooth and stretchy. Add a little flour to the worktop and stretch the dough into itself to form a tight ball, place in a clean bowl and cover with a shower cap.

After 30 minutes, lightly wet one hand and, keeping it in the bowl, lift the dough gently from the outer edge and stretch into the centre, do this four times so all the dough has been gently stretched. Repeat this another three times at 30 minute intervals. After those 2 hours, leave in a warm place for another 3-4 hours until you see clear signs that the dough has increased in size. Scrape out onto a lightly floured worktop and gently stretch and fold into a ball and place, top side down, into a round bannaton heavily floured with rice flour. Cover with a shower cap and leave to rest on the worktop for 2 hours then put it in the fridge overnight.

in the morning turn on your oven to 240c. I put my La Cloche in the oven to heat up as the oven heats. After the oven and La Cloche have been heating for 30 minutes, remove the dough from the fridge and and place a piece of baking parchment on top of the dough in the bannaton put a pizza peel or tray on top of the parchment then turn through 180’ to turn out the dough onto the parchment. Slash the top with your design then place into the La Cloche or straight into the oven on a heated tray. After 10 minutes turn oven down to 220c for 25 minutes then remove lid of La Cloche for the final 10 minutes. Remove from oven, cool, eat and enjoy! Total cooking time 45 minutes.