CHEAT’S SOURDOUGH

This is made with a yeastbased starter known as a poolish, a method said to have been brought to France by Polish bakers in the 19th century. There’s no need to knead, as the texture comes from the folding of the dough.

SERVES 6

FOR THE POOLISH

150g (5½oz) strong white bread flour

150ml (¼pt) tepid water

A large pinch of fastacting yeast

FOR THE DOUGH

300g (10½oz) strong bread flour (wholemeal or white), plus extra for dusting

100g (3½oz) rye flour

100g (3½oz) mixed seeds, such as pumpkin, sunflower, sesame or flax (optional) 10g (¼oz) salt ½tsp fast-acting yeast 1tbsp honey 275-300ml (9½-10fl oz) tepid water

The day before you want to bake the bread, mix the poolish ingredients in a bowl to a thick paste. Cover and leave overnight — it will increase in volume and have a spongy, bubbly texture.

To make the dough, mix the flours, seeds, if using, and salt in a large bowl. Add the yeast, honey and all the poolish, then add enough of the water to make a wet, sticky dough. Cover the bowl with a damp tea towel and leave to rest for 30 minutes.

Next, stretch and fold the dough. Take the top edge with both hands and stretch it upwards as far as you can without it breaking. Fold it over the unstretched dough. Turn the bowl 90° and repeat. Do this twice more, until you have gone full circle. The dough will feel tighter with every fold. Repeat this whole process after another

30 minutes, and again 30 minutes after that, then leave for another 30 minutes.

Turn out onto a lightly floured surface. Stretch and fold again, going full circle. It should be in a tight ball; if needed tighten it up more by tucking and turning a few times. Place on a baking tray, cover with a damp tea towel and leave to rise again — it is ready when you press lightly with a finger and the indentation slowly disappears.

Preheat the oven to 220°C/fan 200°C/ gas 7. Bake for 25-30 minutes, until well browned and hollow-sounding when you tap the bottom. Serve in a ploughman’s lunch.