Days 1 and 2

50g wholemeal khorasan flour

100g water

150g total

Keep this mixture as close to 28C as possible and ferment for 2 days.

Day 3

150g starter from day 3

50g wholemeal khorasan

50g water

250g total

Leave this mixture for another day, after which it should be fermenting nicely.

Khorasan production sour dough

150g khorason starter (from above)

200g wholemeal khorasan flour

120g water

470 total

Mix everything together into a soft dough at 27C. Leave in a warm place for 3 - 4 hours. The production sour dough is ready when it has expanded but not collapsed on itself.

Khorasan bread dough

400g wholemeal khorasan

300g production sour dough (from above)

200g water

7g salt

1007 total

Make a dough with all the ingrediants except the production sour dough and knead for 5 - 10 minutes. Add the production sour dough and knead for a further few minutes. Place in a bowl, cover and leave for an hour.

Remove the dough from the bowl and fold the dough by stretching it away from you as far as it will go and then fold it back on itself. Do this again, but this time take the front part of the dough and stretch towards you folding it back on to the main body of the dough. Repeat this folding action, stretching the dough to right and then folding back on itself, stretch to the left and fold back on itself.

Makes one large loaf or two smaller ones. The dough can then be placed in a well floured proving basket, with the seem or ragged side up. Cover with a polythene bag or cloth making sure it doesn't touch the dough. Leave in a warm place to prove for 3 - 5 hours.

When he dough looks as though it has expanded enough, turn out on a peel or baking tray and place on the baking stone in a pre heated oven of 220C. Bake for 10 miniutes at 220C, reduce the heat to 200C bake for a further 30 - 40 minutes.