80g bubbly sourdough starter
8g salt
300ml water
350g white flour
50g rye or wholemeal flour
Mix the starter, salt and water with a whisk.
Add the flour, ratios of white / rye / wholemeal can be adjusted as needed.
Mix the flour with a spoon and once sticky continue to mix with wet hands.
Leave in the bowl and cover with a wet t-towel.
After 30 minutes stretch the dough, leaving it in the bowl.
Leave for 8 hours in winter. In summer reduce the time.
Once springy remove from the bowl and pull the edges to shape into a ball.
Put the dough into a bread basket and put it in the fridge.
Leave in the fridge for at least 1 hour and less than 23 hours until you are ready to bake it.
Heat the oven to gas mark (250 degrees) and put a cast iron pot in it for 45 minutes.
Put the dough on baking paper.
Make a cross in the top and spray with water.
Reduce the oven temperature to gas mark (220 degrees).
Place the dough and baking paper in the pre-heated pot and put in the oven for 35 minutes.
Remove from the oven, remove the lid from the pot and replace in the oven for 15 minutes or until golden brown on top.
Taken from Mary's youtube post
Another similar option to try out
Feeling a bit creative, why not try this
A 100% wholemean loaf with a slightly varied cooking method.
Chilli lentil stew (Linda)
Roasted vegetable soup (Paul Cordey)
Sourdough bread (recipe from Zoe)
Sourdough bread (backwards bread)