Ingredients

1kg Shipton Mill No4 flour

600g warm water

400g of sourdough starter ( I use a 50/50 light rye flour and water for my starter)

30g salt

Mix flour, water and starter together for a couple of minutes to form a rough dough

cover and leave for 30 mins

add salt

Method

Mix and knead for 10 minutes until it passes the window pane test

cover and leave for 2.5 hours - stretch and fold every 50 minutes

Divide, shape and place in proving baskets

Cover and leave to rise for 2-3 hours

Bake for about 30 minutes in a hot over (220c)...not forgetting to cut the dough to release the steam.