Sour Dough 70% hydration

Starter Culture:

Strong Organic Flour - 600g

Water - 600g

Feed:

Strong Organic Flour - 300g

Water - 300g

The First week of the starter every day remove 600g and discard then feed. After the week the 600g that would have been discarded is what you will use for your dough.

dough step one:

Strong Organic Flour - 1400g

Wheat flour - 400g

Water - 1150gKnead together and leave for a few hours to

Dough Step two:

Starter Culture - 600g

Flour - 100g

Water - 100g

Mix the starter with the flour and water to "refresh" the starter. Allow to rest for a few hours with the Autolisation of thebdough

if needed for the same day add 21g yeast

Dough step three:

Salt - 40g

Kneed the refreshed Starter culture into the dough for around 5 mins on medium speed.. rest for 10 mins then mix again. Add the salt and mix a final time. Put the dough in a large bowl then rest for 2 - 4 hours to bulk ferment. Then Cut into Equal sized balls then stretch the dough into itself (as for mozzarella) to build surface tension. Place the balls into floured wooden banneton bowls. then cover and place in the fridge over night to slowly ferment. The next day bake the bread at 220c for 30 mins with 50% steam.

allow to rest for 20 mins then enjoy!