White Sourdough

Instructions

1. Mix ingredients together adding water last and keeping salt away from starter until water added
2. Bring together into a dough and knead well for 10-15 mins until smooth
3. Leave dough, covered at room temperature for 4-6 hours.
4. Shape - using as little flour as possible- use oil if needed and a scraper
5. Leave to prove, covered, in a proving basket for another 3-4 hours
6. Sprinkle base with flour and turn out onto a baking surface - eg stone or pizza tray - heavily dusted with flour or semolina
7. Bake at 210C for 25 mins and 200 for a further 15
8. Turn oven off and leave bread on for a further 10 mins