Sourdough long slow prove bread

Tasty and crispy sourdough loaf

Ingredients

325g water
100g sourdough starter 
500g Italian White Flour - Type 00 and  some extra for dusting your banneton
5g  sea salt

Method

In a bowl whisk the water and starter and add the flour and salt and mix until all the ingredients. Cover with cling film and let the dough rest for 1 1/2 an hour. Lift and fold your dough over and place into a dusted banneton. Cover with cling film and leave to prove on the side until the dough has risen by about 50%. Then transfer to the fridge for about 12 hours.

Next morning preheat the oven to 220℃  and put your dough into the La cloche and bake for about 35-40 minutes.Then turn the heat down to 190℃. Remove the lid and bake for another 10-15 minutes.

Added by: martin227474

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