Trial and error with various recipes has led us to this as our now tried and tested method for an excellent sourdough loaf.
A very tasty loaf of about 800g. Start the night before. Excellent crust, delicious fresh and toasted.
Begin at 7pm. Leave it for night. Form at 8:00 am, bake at 9:15 and at 10am you're bread is ready.
This is a recipe for making four French Baguettes, it sounds complicated but when you get used to making it, it is in fact easy and less time consuming. It is a variation of several recipes I have found and tastes wonderful