500g sourdough starter
400g Shipton Mill's Canadian white flour
100g Shipton Mill's organic wholemeal flour
270g water (adjust to compensate for hydration of starter)
I use a mixer to make dough but you can still make by hand if you like.
Make sure starter is ready, put a small amount in water, if it floats it's ready.
Place flours, starter and water in bowl and mix to bring together (2 mins on slow in KitchenAid)
Cover and leave for 20 mins.
Add salt and mix on medium (4 on KitchenAid) for 8 mins, adjust your water at this point as the dough needs to be quite slack.
Form dough into a ball then cover for 5 hours (or whenever you're ready)
Remove dough gently from bowl and fold form into a ball, then place in floured proving basket (or bowl lined with floured teatowel)
Cover and leave to prove overnight (in the fridge if it's warm).
Heat oven to 240°C
Turn loaf out onto tray or straight onto stone in oven, score your pattern,
Sprinkle some water on the bottom of the oven to create steam and bake for 15 mins. then reduce heat to 200°C and bake for a futher 20 mins.
Remove from oven and see how long you can go before cutting it and adding the all important Lurpak.