Sourdough

MAKES 1 x 900g LOAF READY IN 2 HRS 40 MINS, PLUS PROVING

INGREDIENTS ● 200G SOURDOUGH STARTER (SEE PAGE 145) ● 500G STRONG WHITE BREAD FLOUR, PLUS EXTRA FOR DUSTING ● 10G FINE SEA SALT

YOU WILL NEED ● ROUND 25CM PROVING BASKET ● DUTCH OVEN OR CAST-IRON CASSEROLE

1 In a large bowl mix the starter with 300ml water. Add the flour and combine. Knead the dough for 15 mins, until smooth and elastic. Add the salt and mix to combine.

2 Scrape into a clean bowl and cover with a damp tea towel. Set aside for 4 hrs.

3 Each hour, do a ‘fold’. Wet one hand and stretch up half the dough over onto itself. Rotate the bowl and repeat twice. Replace the tea towel.

4 At the fourth hour do the final fold, scrape the dough onto a floured worktop, shape into a round and place in a floured proving basket, seam up. Cover with the damp tea towel. Prove for 21/2-3 hrs at room temperature.

5 Heat the oven with the casserole dish to 240C/gas 9, tip the dough out (now seam down) onto baking paper.

6 Use the paper to lift the bread into the hot casserole dish, put the lid on, and bake in the middle shelf for 35 mins. Remove the lid and bake for 10-15 mins more.