300g water
100g sourdough leaven (made with your starter)
100g wholemeal flour
400g organic strong white flour
10g fine sea salt mixed with 15g of cold water
25g rice flour mixed with 25g of stone ground white flour (for dusting your banneton)
Semolina to dust the bottom of the baking surface

Makes 1 loaf



Late afternoon



In a large bowl whisk your water and starter and mix well. Add all the flour and mix until all the ingredients come together into a large ball.

Cover with a clean damp cloth and let the dough rest on the side in the kitchen for between 30 minutes and 2 hours – this what bakers call Autolyse


Add the salt mixed with the water and dimple your fingers into the dough to allow the salty water and salt to distribute evenly throughout the dough.  Leave for 10 mutes.

Next lift and fold your dough over, do a quarter turn of your bowl and repeat three more times. Repeat 3 times at 30 minute intervals with a final 15 minute rest at the end.



Shape the dough lightly into a ball then place into a round banneton dusted with flour (If you don’t have a banneton then use a clean tea towel dusted with flour inside a colander). Dust the top with flour, then cover with a damp tea-towel


Leave your dough to one side until it is 50% bigger then transfer to the fridge , and leave to prove there for 8 – 12 hours.


The next morning preheat your oven to 220°C for at least 30 minutes before you are ready to bake. Place your cloche or baking stone in the oven and a large pan of boiling water underneath (or use a Dutch oven). The hydration helps form a beautiful crust.

Once the oven is up to full heat, carefully remove the baking stone from the oven, taking care not to burn yourself dust with a fine layer of semolina, which stops the bread sticking, then put your dough onto the baking stone and slash the top with your blade. This decides where the bread will tear as it rises. Bake for an hour.

Turn the heat down to 180°C (and remove the lid if you are using a Dutch oven) and bake for another 10 -15  minutes.  You need to choose just how dark you like your crust but I suggest that you bake until it is a dark brown – it tastes much better.