22 June 2020
125g sourdough starter
225g plain flour 12 %)
1/2 tsp salt
Makes 1 loaf
Combine the ingredients in a large bowl - it will make a very wet, sticky dough.
Leave in the bowl and cover. Leave it to develop for 3 hours. Every hour, stretch and fold the dough back in on itself.
After 3 hours, put the dough into an 8 inch cake tin, cover with oiled clingfilm and put in the fridge. Leave for 6 hours or overnight.
A couple of hours before you want to bake, take the dough out of the fridge and allow it to come to room temperature - you'll notice bubbles forming.
Heat the oven to 220c.
When the oven is hot, sprinkle oil on the top of the dough, then dimple by pushing an oiled finger into the surface. Add salt, rosemary or whatever you want.
Bake for 25 minutes. You're looking for a golden, crispy crust.
Formed and ready to bake.
Fresh from the oven.