1000g flour 

300g starter

750-800g water 

25g salt 

Refresh starter first thing in the morning 

• put 50g starter in a bowl and add 150g water and 150g flour (wholemeal ideally)
• Leave for 3 hours until at least doubled and do float test
• When starter is ready, put water, starter, flour and salt in a bowl and mix well
• Leave for 1 hour and then fold the dough
• Rest for 30 mins and then fold
• Rest for 30 mins and then fold
• Leave for 2 hours until well risen
• Turn out dough on lightly floured surface
• Split dough and shape into two rounds
• Leave for 15 minutes
• Shape and place in bread basket
• Leave for an hour at room temperature and put in the fridge overnight
• Bake next day
• Preheat oven to highest. 20 mins with lid on and 10-12 minutes without lid.