600g strong white bread flour
400g malthouse flour
15 g Salt
Mix flours water and starter together to form a rough dough. Leave for 20 minutes. Add salt and mix. Kneed into a smooth dough. Leave to prove for approx 4 hours. During this time. Fold and stretch the dough at least 4 times.
Makes 2 large or 4 small loaves
Once risen shape and place into a baneton cover then leave to prove in the fridge overnight. When ready bring to room temperature whist oven coming to temperature.Bake.at 230 for 25 mins .