Ingredients

1200g Strong wholemeal flour

1080g Buttermilk

24g Salt

4g Active dried yeast (the yellow tin)

Method

1. Mix all the ingredients into a large container until no dry flour showing.

2. Tip dough out onto the workbench and form into a rough ball.

3. Oil the walls of the container with vegetable oil and please the dough back into it.

4. Cover loosely with a lid or a plastic bag and rest overnight. 12-14 hours.

5. Knock back and divide into four pieces. I did 3 at 650g and what was left.

6. Mould into a ball and rest on the bench for 20 minutes.

7. Mould into the final shape and place on a baking tray.

8. The final proof will be in the region of 2 hours.

9. Bake for 25-30 minutes at 230°C.