- Yield: 1 large loaf
- ⅓ oz (10 g) fresh yeast
- 1 pt (600 ml) lukewarm water
- 2 lb–2 lb 3 oz (900-975 g) strong bread flour
- 14 fl oz (400 ml) wheat sourdough starter
- ½ tbsp salt
How to Make It
- Crumble the yeast in a mixing bowl and dissolve it in water. Add half the flour and knead it in a mixer for around 10 minutes.
- Add the sourdough starter, salt and the rest of the flour. Knead at low speed for around 20 minutes.
- Let the dough rise in a mixing bowl under a cloth until it doubles in size, about 2 hours.
- Preheat the oven to 250°C (500°F/gas 10).
- Place the dough on a floured wooden surface and shape it carefully into a loaf. Avoid working the dough, and handle it carefully so the air bubbles aren’t pressed out. Flour the bread and let it rise under a cloth until it doubles in size, about 1½ hours.
- Put the bread on a tray and place it in the oven. Throw 75 ml (3 oz) of water on the bottom of the oven (to get a fine crackled crust). Lower the heat to 200°C (400°F/gas 6) and bake for 40–50 minutes.