250gr of sourdough starter
500gr strong Canadian flour
500gr of malthouse flour
Mix the water and the flour until all the flour is hydrated and let it rest for 1h.
Add the starter and the salt and knead the dough untill you get a good gluten development.
Leave it rest for around 5 hours in bulk fermentation doing two folders in between.
Divide the dough into two same weight pieces and make a ball. Leave the boules to rest in your flour proving baskets for another 4/5 hours.
Bake at 240C with steam for 30-40m each.