Ingredients

• Premium Flour 1kg 
• Live Culture 200gm
• Water 630ml
• Salt 22gm 

Method

Step 1 Defrost Culture 

Step 2 Feed Culture:    

500gm Flour

630ml Water

Leave rest for 4-5 hrs

Step 3 Weigh out 200gm culture and add flour, water and salt (recipe above)

Step 4 Bring all together with dough hook  ( 5 ½ mins )till firm a dough

Step 5 Place dough in floured bowl and sprinkle with flour, cover with tea towel and leave to rest for 2 hrs

Step 6 Stretch and fold dough, leave a further  2 hrs

Step 7 Stretch and fold, leave for a further 2 hrs

Step 8 Stretch and fold and place in fridge for 8hrs

Step 9 Take out of fridge for 2 hrs ( room temperature ) 

Step 10 Pre heat oven to 200 degrees. 

Step 11 Sprinkle bench with flour. Turn out proofed dough and mould to shape. Place shaped dough onto a tray to bake or place in a Baking Dish, leave in warm position 1 hr approx.

Step 12 Score and Bake 1 hr approx 200 degrees.

Step 13 Cool the sourdough bread at room temperature at least 1 to 2hrs before cutting