300g stoneground wholemeal starter
520g Finest bakers No1 white bread flour
350g French type 55 & 170g Organic 3 malts & sunflower flour
220g warm water
place flour & salt in a bowl and mix in the warm water as much as possible, it’ll be a flaky dry mix a best. Then cover with cling film and leave to rest for an hour.
Add starter to flour & water mix then bring together & rest for a few minutes. Knead either by hand or for approximately 4 minutes using a mixer & dough hook. Cover with cling film & leave to prove until doubled in size, usually around 4 hours.
Knock back by giving it a few punches & tip out onto a surface & carry out a few stretch & tucks to leave a tight rounded bag & place in a well duster banneton basket for a second rise for about 2 hours, testing the rise with your finger after an hour so that it only slowly rises back
Cook in an oven at 240OC for 20 minutes with steam, then 15 minutes at 220 without steam.
Allow to cool, slice & eat with whatever takes your fancy