Sourdough loaf update
Ingredients
100g sourdough starter
500g strong flour
300g water
13g salt
Makes 1 large loaf
Method
Combine the ingredients in a large bowl - it will make a rough dough.
Cover the bowl and leave your dough to develop for 2 hours. Every 30 minutes, stretch and fold the dough back in on itself 4 times.
After 2 hours, put the dough into a straight-sided container and leave to double at room temperature - typically I leave it overnight
In the morning, form the loaf and put it into a floured banetton, cover and place in the fridge. Leave overnight.
Heat the oven to 240c.
Slash the top of the loaf. Loosely cover with foil.
Bake for 35 minutes, removing the foil after 20-25 mins.