Ingredients
Directions
- 1
Add 100g sourdough starter to a bowl with 350g of lukewarm water and mix really well until it resembles milky water.
- 2
Add 500g Organic Premium Bakers Flour and 10g of salt to the bowl and mix with your bread whisk until a shaggy dough/ball forms.
- 3
Cover with cling wrap and leave aside for 1 hour.
- 4
After 1 hour of rest do your first pull, stretch and folds.
- 5
Cover and leave aside for 30 mins.
- 6
Repeat the pull stretch and fold process and set aside again for 30 minutes.
- 7
After your third pull stretch and fold, cover and leave aside on the counter overnight.
- 8
In the morning remove your dough from the bowl and shape into a nice tight ball on your counter.
- 9
Dust your banneton with rice flour, and place the dough seam side up into the banneton.
- 10
Cover with cling wrap and put into the fridge for 9-10 hours.
Notes
You can leave the dough in the fridge for up to 48 hours if you don’t have time to bake.
