400g sourdough starter
500g white bread flour
200g wholemeal bread flour
500g warm water
10g fennel seeds - optional but delicious
Grease a 4lb loaf pan with rapeseed/canola oil. Set aside.
Pour the 500grams of water into the bowl with the starter. Dissolve this in the water using a plastic spatula. Add the flours, oil, salt and seeds, if using. Mix it all together very well. Gather the dough by scraping down the excess from the edges with a spatula. Cover the bowl with a kitchen towel and let it sit for an hour.
After an hour carefully place the dough in the tin, it will be very sticky so use a spatula. Now leave the dough to ferment in it's tin for 5 hours at room temperature. preheat your oven to 200 degrees.
Once the dough looks risen and puffy, after approximately 5 hours depending on the temperature of the room, place it in the oven. After 20 mins turn the temperature down to 160 degrees and leave the bread to cook for a further 40 - 50 minutes. After this time take the bread out of the oven and leave to cool in its tin for 10 minutes, after this time take the bread loaf carefully out of its tin and leave to cool on a wire rack for 4-5 hours before slicing.
Store in a bread bin for up to 5 days, it is great toasted after a few days.