Country Sourdough.

• 1kg flour
• 700g water
• 100g starter
• 20g salt
20g yeast(fresh)
1 Bread

Preheat the oven to 220° C/425°F/gas mark 7. Mix the flour, yeast and salt in a
bowl or on a clean surface and make a well in the center. Add your wet
ingredients put starter into water and mix in before adding to the powders,

Bring together with your hands or a spatula, and then turn out on to a clean
kitchen surface and knead for 10 minutes

Place the dough in an oiled bowl and leave to prove in fridge overnight or until it
has doubled in size.

Turn the proven dough out

Cover and allow to prove again for 2-3hrs

Place a roasting tray into the base of the oven. When ready to bake, place the
loaves into the oven and pour in water from a boiling kettle into the hot roasting
tray, which should release a blast of steam.
Bake the loaves for 35-40 minutes. Remove from the tins and cook for a further 8
minutes to firm up the sides. Resist the temptation to get stuck in until the loaf
cools. Enjoy!