350g strong white bread flour
50g whole meal flour
200g active sourdough starter at 100% hydration
Combine all the ingredients until you have a rough dough. Place dough in a lightly oiled bowl and leave for an hour. After an hour stretch the dough gently in to a rectangle and then fold in on itself into thirds (it will slightly resemble a giant pain au chocolat). Place back in the bowl and leave for another hour. Repeat this folding process again and then leave for a third hour.
After three hours take the dough and fold in on itself to knock the air out and then shape as desired. Take a banneton and flour generously (I use a 50/50 mix of white bread flour and rice flour as I find just using bread flour causes the dough to stick to the basket otherwise) And then also dust the dough using he same flour mix.
Place the dough in to the banneton upside down and cover with a cloth. Place the banneton in the fridge for around 12hours (I put mine in overnight).
When ready to bake preheat the oven to around 230 degrees and place a baking tray at the bottom of the oven. Turn the dough out onto your bake stone or baking tray and score the top using a sharp blade and bake for 30 minutes!