Extra time:6hours rising ›
- Mix water and starter in a large bowl, add flours and mix with your hands until a firm dough binds. Scrape dough off fingers and let dough rest for 10 minutes.
- Oil the work surface, turn dough onto surface and fold some 12 times, and let rest for 10 minutes, and wash the bowl. Then fold the dough another 12 times. Rest in the bowl for another ten minutes. For the third time, knead the dough 12 times, then place in the bowl, cover and rest for 30 minutes.
- Turn dough onto an oiled work surface, knead some 12 times, return to the bowl, cover with a tea towel for an hour.
- Turn onto work surface, knead again, then return to the bowl for another hour.
- Lightly flour the work surface, knead the dough a couple of times, then leave it to soften for 10 minutes. Pat it out into a rectangular shape. Take the four corners and fold into the middle or however you like to fold it. Fold all corners into the middle and press down to conceal the folds.
- Place in a bowl or banneton, wrapped in a floured tea-towel to avoid sticking, to rise for 3-4 hours. When it has doubled in size, remove tea-towel and place on a baking tray and bake in a pre-heated oven at 220C/450F for 20-30 minutes or until dark brown but not burnt.
If your starter culture is active it will smell like beer or cider. You can make a starter in a large glass jar. Day 1: Add about 120ml of room temperature water four large teaspoons of flour. Day 2, add 60ml water, four more teaspoons flour. Day 3, add 60ml water and eight large teaspoons flour. On the fourth day, discard 3/4 of mixture, add 100ml water and 100g flour. Day 5, it should smell acidic. pour 3/4 of mixture from jar. And add 1/2 cup water and 125g flour to the jar. Day 6 it should smell beery, and look bubbly, then it is ready to mix in with your recipe immediately.