Starter – 120 grams high-grade flour bread flour – 150 grams lukewarm water – ¼ tsp instant yeast Bread Dough – All the starter – 230 grams lukewarm water – 1 teaspoon instant yeast – 2 tablespoons granulated sugar – 480 grams high-grade flour (bread flour) – 10 grams salt (2 tsp) – 2-3 tablespoons neutral oil
Step 1 - Make the starter by combining all the starter ingredients and allowing to ferment in the fridge overnight.
Step 2 - Combine the starter with the bread ingredients. Knead the dough until you reach the window-pane stage. Allow to proof in an oiled mixing bowl until roughly doubled in size.
Step 3 - Shape the dough by knocking out the air. Bringing it together into a ball shape and placing it into a proofing basket. The proofing basket should be lined with a tea towel and liberally dusted with flour. Place the dough top size down, dust with flour and allow to rise.
Step 4 - Score the bread and bake at 200°C fan in a preheated dutch oven for 20 minutes. Remove the lid and then bake for a further 30-40 until the bread is a deep golden brown, has reached an internal temperature of 100°C (190 F) or sounds hollow when tapped