For the Starter Mix:
350g French White Flour - Type 55 (102)
5g BIOREAL Organic Dried Yeast
Mix the yeast through the flour with a spatula or clean fingers
350g Water, add to the above Starter and mix well, this does need a spatula.
Cover and leave overnight or at least six hours.
To complete the loaf:
150g French White Flour - Type 55 (102)
Add both to the starter mix and mix well followed by kneading.
I use a Kenwood and run on setting two for a couple of minutes then leave to rest for 15 min then repeat, do this a couple of times (3 mixes in all).
Turn out onto a board and shape your loaf, cover and allow to rise until it quite double in size.
Bake in a per heated oven at 230C
Ihave done a couple of these, one using a cast iron pot in the domestic oven, another in my outdoor wood fired oven, both were great.