100g sourdough starter
500g Italian White Flour - Type 00 and some extra for dusting your banneton
5g sea salt
In a bowl whisk the water and starter and add the flour and salt and mix until all the ingredients. Cover with cling film and let the dough rest for 1 1/2 an hour. Lift and fold your dough over and place into a dusted banneton. Cover with cling film and leave to prove on the side until the dough has risen by about 50%. Then transfer to the fridge for about 12 hours.
Next morning preheat the oven to 220℃ and put your dough into the La cloche and bake for about 35-40 minutes.Then turn the heat down to 190℃. Remove the lid and bake for another 10-15 minutes.