This ancient style of bread is labour intensive and you need to look after it but the level of satisfaction that can be achieved from the steep learning curve is well worth it. not to mention the amazing flavour and texture that simply cannot be replicated in other breads

To begin you need to make a basic healthy culture as a starting point once you have achieved this you can begin experimenting with different kinds of flours to produce different results.

Basic Starter Culture
300g - High Gluten Content Flour (strong or very strong)
300g - Water (best using mineral or bottled water)

Mix this together then cover and leave over night in a cool part of your kitchen (not the fridge). the next day take half of the mixture out and discard (once your culture is thriving this thrown away portion is what you will make your bread from). Now to begin your cultures feeding routine

Culture Feed (300g)
150g - High Gluten Content Flour (strong or very strong)
150g - Water (best using mineral or bottled water)

Add the Culture Feed to the Basic Starter Culture and mix until everything is fully homogenised.

now continue the process of removing half and feeding with the Culture Feed (300g) daily for 7 days. On the 7th day your culture should be really thriving and its time to make your first sour dough.

900g - High Gluten Content Flour (strong or very strong)
575g - Water (best using mineral or bottled water)

Mix the flour and water together and leave in a warm place for a few hours. this process is called autolisation. this will give you a dough that’s easier to work with and shape because its less sticky, and a loaf with better texture, rise and flavour

20g - Salt
300g - Basic Starter Culture

Mix the salt and culture with the autolised flour and water then in a Kitchen Aid mix for 4 mins on slow then 4 mins medium speed. Take this Dough out of the bowl and rest on your worktop for 20 mins. With both hands grab one side of the dough and pull it to stretch it then fold it over to the other side. Keep doing this to all sides for a few mins. Then rest the dough for 10 mins. Repeat this process of stretching and resting 4 times.

Cut the mix into 4 equal portions. use the stretch and fold technique to build up surface tension. Begin to shape them into balls then place them into proving baskets that are lined with clean kitchen cloths and dusted with rice flour. place the baskets in the fridge over night. This is the finished doughs bulk ferment.

the next day pre-heat a large baking stone in the oven at 220C with steam. once the oven is upto temp tip the dough out of the basket onto the hot baking stone and bake for 30 mins.

once the bread is done remove from the oven and and rest the dough for atleast 15 mins before carving and enjoying.