Island sourdough

Ingredients

• 100 g active sourdough starter
• 350 ml water
• 500 g bread flour
• 10 g salt

Method

1. Mix the starter, water and flour, rest for 30 minutes, then add the salt.
2. Fold the dough every 30 minutes for 2 hours, then leave to rise until doubled.
3. Shape, place in a floured basket and refrigerate overnight.
4. Bake in a preheated covered pot at 240°C for 25 minutes, then uncovered for 20 minutes.