Ingredients:

300g strong white flour
200g Tipo 00 (or plain) flour
320g lukewarm water (64% hydration)
8g salt
80g sourdough starter
10g oilve oil

Method

Mix everything but the oil. Rest for 30 minutes

Mix in oil, stretch and fold.

Repeat stretch and fold for 1-3 times more, until the dough passes the windowpane test.

Bulk rise for about 4 hours. It should increase by 25%-50%

Shape and place in oiled tin. You can use a standard non-stick bread tin, but we prefer the 450ml aluminium ‘pullman’ bread tin, as it's taller. Don't forget to season the aluminium tin before using, to avoid the loaf sticking!

Proof until doubled (usually 4 hours). At this point you can put it in the fridge and bake the next day, if desired.

Preheat oven at Max (250c) for at least 30 minutes (preheat it before the bread is fully proved).

Cover the tin with domed (and oiled) foil. Bake for 10-15 minutes at 220c, until you can start seeing the bread push up against the foil.

Remove the foil, rotate the bread 190 degrees, and bake for further 35-45 minutes until golden brown.

Internal temperature should be between 90-100c.

Remove from the tin, and let it cool down completely on a wire rack before cutting into it.