The starter is from San Francisco
1 standard size loaf
12oz tepid water
17.6oz All purpose flour or Strong Bread white flour
2.5 teaspoon Salt
If you already have Starter, take it out from your fridge and feed it with same amount of flour and water
Once the starter has risen with bubbles appearing at the top, the starter is ready to use.
In your bowl, weigh 3.5oz of the starter, mix it with 12 oz of tepid water, then gradually add 17.6oz flour (if your preference is white flour, then no need to add any different flour. You can add wholemeal flour to suit your preference. If you input more than say 25% of wholemeal flour then you can add about 1oz of extra water to meet the demand of the wholemeal flour for ideal absorption. Once all the flour has been mixed, then add 3oz butter. Once completed dough. Cover the bowl and allow the dough to rest for 40 minutes.
When the cover is opened, the dough wil have slightly risen. Add 4oz salt and mix the dough to incorporate the salt throughout. Allow the dough to rest for 20 minutes, then with the scraper fold the dough in the four sides. Allow to rest for another 20 minutes and follow the same routine. In total 4 such folding actions should be taken every 20 minutes.
Once completed. Cover the bowl, put the bowl in a plastic bag and put in fridge for about 8 hours.
When the dough is taken out of the fridge, put flour on the table and put the risen dough on the loose flour. Allow the dough to rest for 1 hour.
Work the dough in the shape of the loaf by folding it until the dough is tight. Place the dough in the lighly oiled bread tin. Place the shaped dough in the bread tin to allow it to rise. It is advisable to place the bread tin in a warm location with the top covered with a tea towel to allow the dough to rise enough ready to bake.
It would take at least 3/4hours for the dough to rise enough for it to be ready to bake.
Once the dough is ready, preheat the oven and set it at 225 degrees, bake for 40 minutes.
The bread will be ready to cool down on a rack.