A slow Sunday sourdough

A simple loaf to make when there is time to let the dough set the pace.

Ingredients

• 500 g strong bread flour
• 350 g water
• 100 g active sourdough starter
• 10 g fine salt

Method

1. Mix the flour, water, active starter and salt until no dry flour remains.
2. Rest for thirty minutes, then fold the dough several times over the next two hours.
3. Leave to rise until noticeably aerated; timing depends on room temperature and starter strength.
4. Shape, place in a floured proving basket and refrigerate overnight.
5. Preheat a covered baking pot and oven to 230°C. Transfer the loaf carefully, score it and bake covered for twenty minutes.
6. Uncover, reduce to 210°C and bake until deeply golden and cooked through. Cool before cutting.

Kitchen notes

This is illustrative demo content, not a kitchen-tested recipe. Review ingredients, allergies, cooking times and food safety before publishing your own version. Photographs are illustrative and may show a different preparation.