- 250g strong white flour
- 160g sourdough Starter
- 5g salt
- 5g sugar
- 40g sesame seeds
- 85-120ml tepid water
- Olive Oil
- Combine the flour, sourdough starter, salt, sugar and sesame seeds in a large mixing bowl.
- Add the water, a little at a time, and mix until a soft dough is formed. Note: the amount of water required will vary depending on the consistency of your sourdough starter.
- If using an electric mixer then turn on the machine and knead the dough for 5-7 mins. Alternatively, tip the dough onto a lightly floured work surface and knead by hand for 10-15 mins. The dough should be smooth and elastic when finished.
- Transfer the dough to a lightly oiled bowl. Cover with cling-film and leave to prove for at least 4-5 hours.
- Once the dough has had time to prove, transfer to a lightly floured work surface and form into a baton. See “School of slow:How to shape a baton” @ https://youtu.be/6P_1JHXTdJY for an excellent instructional video on how to do this
- Place the baton, seam side up, in a well floured 500g banneton (if you don't have a banneton a regular loaf tin will do).
- Place in the fridge overnight for final proving.
- Next morning. Preheat the oven to 220 DegC and place a deep tray half filled with water on the lowest shelf (this creates a little steam that helps with the crust)
- Remove the dough from the fridge and gently tip it out of the banneton and on to a floured baking tray. Cut a number of incisions across the top of the loaf to help it expand evenly in the oven.
- Bake for 25 minutes a 220DegC, then reduce the oven to 200DegC and bake for a further 15 minutes or until fully baked. The loaf should sound hollow when you tap it's underside.
- Leave to cool on a cooling rack.