400g White Flour
400g Production Leaven – see our recipe for Sour Dough Leaven
300ml Tepid Water
- This should make a soft dough—water quantity may have to be adjusted to allow for the consistency of your leaven. Knead until soft and elastic.
- Cut to required size, mould, dip in flour then place in floured basket (a bowl lined with a floured tea towel is equally effective).
- Cover and leave to prove up to 5 or 6 hours until doubled in size. Turn out on to tray and slash the top with a sharp knife.
- Bake in a hot oven.
After baking, refresh the starter—if it is not going to be used it will go ‘to sleep’ in the fridge for a day, or it may also be frozen.Back to recipes