700 g White Bread Flour

300 g Whole-wheat Bread Flour

700 g Luke Warm Water

300 g Fresh Active Sourdough Starter

18 g Fine Sea Salt

To begin, I take the starter out of the fridge on Friday evening, separate 50 g and feed with equal parts water and flour. Cover and leave in a warm place overnight I put on top of the kitchen cabinets.

Gently mix the kilo of flour with the 700 g of warm water, cover and leave overnight.

Saturady morning, give the 150 g of starter a second feed with equal parts tepid water and flour. You should now have 450 g of starter. Leave for two to four hours to become very active and bubbly.

About midday combine the flour and water mixture with 300 g of active starter and 18g salt. Mix well but then allow to rest for one hour.

After lunch, perform a series of four or five stretch and folds 4 times at 20 minute intervals, keep covered between. In the early afternoon, leave the dough in a warm place for about 4 hours or until doubled in size.

Early evening, divide the dough in half and fold each in on themselves two or three times pinching off to trap air within the dough.

Shape the loaves using as little flour as is necessary to keep from sticking to the work surface, use a dough scraper if necessary. lightly flour a proofing basket or if unavailable a tea towel lined bowl or collendar. the