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White Stone ground sourdough


1kg stone ground flour

700gr water

200gr white flour starter

20gr salt


Mix thoroughly flour water, retain 50gr, and starter and let it rest for 30 min.

Add salt and the remaining water and mix until.absorbed.

For the next 2hrs stretch and fold every 30mi.

After 2 hrs divide into two loaves preshape and let it rest another 30 min.

Finally shape it and let it rest in the fridge for at least 12hrs.

Cook it in a pre heated Dutch oven at 230c 25 min covered and 20 min uncovered.

Enjoy it