150-200g sourdough starter
150g Shipton Mill organic white bread flour No. 4
350 g Shipton Mill organic light malthouse bread flour (301)
10g fine salt in 15 ml water
40g sunflower seeds
1. Mix the starter and water well then add the brown and white flours, mixing well to form a dough ball. Place in a large bowl, cover with a damp cloth and leave to autolyse at room temperature for around 2 hours.
2. Pour the salt and water mixture and the sunflower seeds on to the dough. Push these ingredients in to the dough using the fingers of an open hand, repeatedly prodding the dough until well mixed. Shape into a round and leave for 10 to 15 minutes.
3. Take a side of the dough and fold it over to the centre, rotate the dough 90 degrees and repeat. Do this a total of four times (i.e. four folds and four rotations). Leave covered with a damp cloth for 30 minutes.
4. Repeat the folding process above four times then rest for 15 minutes.
5. Transfer the dough to a banneton that has been dusted with a mix of flour and semolina. Cover loosely with a damp cloth and allow to rise for 4 to 6 hours at room temperature (it should nearly double in size - the time taken varies with ambient temperature). (note: If you do not have a banneton you can put the dough straight into a lined loaf tin (see step 5). If you do this, cut a cross in the top with a sharp knife to encourage expansion at this stage).
5. Line a loaf tin with greaseproof paper (I use an 18cm loose bottomed cake tin) then when the dough is ready transfer it into the tin, cut a cross in the top with a sharp knife (this allows expansion as it rises in the oven).
6. Preheat the oven to 220°C, gas mark 7 with a baking tray of water at the bottom of the oven.
7. When the dough is ready bake in the oven for 45 minutes, turning the temperature down to 200°C after 15 minutes (note: my oven cooks hot so you may need to adjust these times and temperatures to suit your oven).