Make the Poolish the night before by adding 105g of warm water to 1/2 tsp of fresh yeast. Dissolve the yeast, then add 105g of Shipton No.4 strong white flour. Mix with a wooden spoon to make a batter, cover with cling film, and leave overnight to ferment.
210g Poolish (above)
130g warm water
1tsp fresh yeast
20g olive oil
2 sprigs Rosemary, stalks removed and leaves finely chopped
220g Shipton Mill no.4 strong white flour
40g Shipton Mill organic wholemeal flour
Dissolve the yeast in the warm water, then mix together with the Poolish, olive oil and Rosemary.
Mix the flour and salt together, then add to the yeast mixture. Mix all the ingredients together with a wooden spoon.
Knead the dough for 10 minutes. Cover with a bowl and leave to rest for 20 minutes, then knead again for 1 minute.
Place dough in a lightly oiled bowl, cover, and leave for 1 hour at room temperature.
After an hour, gently knead the dough from the outside in 4 times. Cover again, and refrigerate for 4 hours.
After 4 hours, take the dough out of the fridge and let it rise at room temperature for 2-3 hours, until doubled in size.
Turn the oven on to 240C, and put a small pan in to pour water in later to provide steam in the oven.
Cover a baking sheet with baking paper, sprinkle a little white flour on it, and gently tip the dough out on to it. Gently shape in to a round or oval shape. Sprinkle the top with rye flour. Cover and leave to rise for about 40-50 minutes, until almost doubled in size again.
Once it's ready, cut a cross-cross pattern in the top, slide the dough off the baking sheet in to the oven, pour a cup of water into the pan, turn down the temperature to 200C, and bake for about 35 minutes.