300 grams strong white
400 grams wholemeal
300 grams fig, spelt and sunflower seed flour
200 grams sourdough starter
700 grams water + an extra 75 gams if needed
2 grams sea salt
mix flours and salt
mix water and starter
mix both together and leave for 1/2 hour
stretch and fold over into 3 layers 4 times in the bowl or on a surface 4 times over 2 hours then leave to rise in a warm place or overnight in a cooler spot.
Fold again, divide into 2 fold and leave to rest 1/2 hour. Fold once more and place into floured bannatons or bowl with flourEd tea towels. Leave to rise for 2/3 hours, score, then bake one at a time in a blistering cast iron pot in the oven very hot for 20 mins then remove the lid and lessen the heat a bit for a further 20 mins or until the loaves sound hollow.