Ingredients to Hydrate Flakes and make a Sourdough Starter

10g flakes
200g warm water (35°C)
180g wheat flour

Further Ingredients to make Sourdough Bread
11g salt
300g warm water (40°C)
500g wheat flour
150g sourdough starter
2g dried bakers yeast

Instructions to make Sourdough Starter

Place 10g of flakes into a jar or small bowl with 50g of warm water (35°C). Cover and leave at room temperature for about 2 hours until very soft and starting to dissolve.

Add 60g of wheat flour and 50g of warm water and mix until as smooth as possible. Cover and leave in a warm place (25°C) overnight.

The next morning, feed your starter again with 60g of wheat flour and 50g of warm water and leave for 8 hours in a warm place.

Feed the starter again, 60g wheat flour and 50g warm water and leave overnight in a warm place. 

Proceed to make Sourdough Bread the next morning.

Instructions to make Sourdough Bread

In a large bowl, mix 11g of salt with 300g of water (40°C) until salt has dissolved. Add in 150g of your starter and mix. Add in 500g of wheat flour with 2g of dried baker’s yeast (if you want extra rise) Mix to a dough.

Place the dough on a floured work surface and knead for 8 mins until smooth and elastic. Place the dough back in the bowl (floured/oiled bowl) and cover and place in a warm place for 2 ½ hours.

Carefully place the dough on a lightly floured work surface and stretch the edges of the dough out and fold the edges back on top of itself. Carefully shape the dough into a ball.

Place in a floured bowl or a floured banneton basket and cover. Leave in a warm place for 4-6 hours until it has doubled in size.

Preheat the oven to 230°C and heat a cast iron dish or baking tray in the oven. Once heated place parchment paper in your dish or on the tray and place the dough carefully onto the parchment.

Place in the oven with the lid on the dish or an oven proof dish on top of the tray for 25mins.

Remove the lid and allow the dough to crisp for 15mins and leave to cool on a wire rack.