| 150 g sourdough starter
500 g bread flour Dash of olive oil |
10 g ground seasalt
280 ml water |
First thing in the morning place above ingredients into kitchen aid mixing bowl
Attach dough hook and mix ingredients into a ball
Cover with tea towel to prevent drying and leave for 30 mins
Remove tea towel, turn mixer on for 10 secs, re-cover and leave for 30 mins
Repeat
Remove tea towel and mix one last time
Remove dough hook and sprinkle dough lightly with flour and cover with cling film and leave to rise at room temperature until around 8pm
Remove film and sprinkle lightly with flour and knock and fold out the air
Place dough in dusted bread form, cover with film and place in fridge over night
Next morning place creuset pot in oven and pre-heat oven to 240 C
Remove dough from fridge, remove film and dust the top of dough (which when flipped into pot will become the base). Remove pot from ovenand remove lid. Loosen the dough from the form and tip into pot. Spray with water and replace lid and bake for 20 mins. Remove lid, reduce heat to 180 C and bake for 20 mins
Turn out onto wire tray to cool