450g strong white flour, plus extra for dusting
50g wholemeal flour
10g fine salt
100g sourdough starter
Tip both the flours, 325ml warm water, the salt and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the mixer until combined – add extra flour if it’s too sticky or a little warm water if it’s dry.
Tip onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing. If you‘re using a mixer, turn up the speed a little and mix for 5 mins.
Place the dough in a floured bowl and cover with cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement, as
sourdough takes much longer to rise.
Line a medium bowl with a clean tea towel and flour it really well or flour a proving basket. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
Place the dough, seam-side up, in the bowl or proving basket, and leave at room temperature for 3 hrs, or in the fridge overnight, until risen by about a quarter.
Place a large baking tray in the oven and heat to 230C/210C fan/ gas 8. Fill a small roasting tin with water and place in the bottom of the oven to create steam. Remove the tray from the oven, sprinkle with flour, then tip the dough onto it.
Slash the top a few times with a sharp knife to make a pattern, then bake for 35-40 mins until golden brown. It should sound hollow when tapped on the bottom. Leave to cool on a wire rack before slicing.
245 kcals • fat 1g • saturates none • carbs 48g • sugars 1g • fibre 2g • protein 8g • salt 0.4g