250gm Canadian Strong White flour
250 gm Light Malthouse flour
Large pinch of salt
330gm sourdough starter
160-180 ml of water (approx)
Make sure the sourdough starter is bubbly and ready to use. Mix flours and salt in a large bowl. Add the sourdough starter and enough water so that it is mostly all mixed and ready to knead. Once turned out, all the lumps and remaining flour from the bowl will be incorporated once kneading starts. Try not to add any additional flour to the kneading process. Knead the dough and stretch and pull away as you do and turn it back and round and start over again – a rhythmical action that gives good results in a short time. Shape into a round ball and place in the bowl. Cover and leave to prove. This can take all day sometimes, so often overnight is best. Turn out and knead again briefly shaping into a rectangle. Roll up tightly and place seam side up in the banneton lined with a floured linen cloth, cover and leave to rise and double in size. Heat the oven to 210°C with a baking tin containing boiling water to provide steam. Turn out the loaf onto the baking tray carefully and score along the centre. Bake for ten minutes and reduce the temperature to 200°C for a further 20-25 minutes.