White Sourdough

Make the levain the night before. Combine the sourdough starter (80 g), white flour (80 g) and water (80 g) in a bowl and beat until smooth. Cover and leave overnight at room temperature until bubbly. Start 480m timer

The next morning, combine the white flour (450 g) and organic white spelt flour (50 g) in a large bowl. Make a well in the centre, then add the [levain] and water (300 ml).

Mix with a rubber spatula or wooden spoon for a couple of minutes until thoroughly combined. Cover and set aside for 20 minutes to let the flour absorb the water. Start 20m timer

Grind the sea salt (15 g) in a pestle and mortar and add to the dough. Using wet hands, mix to combine, then knead for 10 minutes using the ‘slap and fold’ technique until the dough is silky smooth and elastic. Start 10m timer

Scoop the dough up with a bench scraper and return it to the bowl, rounded-side-up. Cover loosely and leave at room temperature for about 1 hour, or until the dough looks smooth and airy. Start 60m timer

Lightly dust your hands and work surface with [white flour]. Turn out the dough and gently press and stretch it into a rectangle, about 12cm x 40cm.

With a shorter side closest to you, fold the lower third into the middle, then fold the upper third over the top. Rotate it 90 degrees, stretch it out into a rectangle again and repeat the folding steps once more.

Flip the square of dough over, place it back in the bowl and cover loosely. Leave to prove at room temperature for 4 hours. Start 240m timer

Turn the dough onto a lightly floured work surface. Pull the top edge into the centre, turn the dough a quarter of a turn and repeat 5 or 6 times until it becomes smooth. Flip it over, cover with an upturned bowl and set aside for 10 minutes. Start 10m timer

Place the rice flour (1 tbsp) in a bowl with an extra tablespoon of [white flour]. Line a banneton or proving basket with a clean linen towel and dust with the flour mixture.

Use your palms to shape the dough into a tight round, seam-side down. Twist the dough anti-clockwise without lifting it. Dust with [white flour] and use the bench scraper to lift and turn it over.

Place in the basket, seam-side-up, cover and leave to prove at room temperature for 4 hours. Start 240m timer

Place the basket of dough in the fridge overnight to prove. The next morning, the dough should be almost to the top of the basket and bounce back slowly when pressed. Start 480m timer

Preheat the oven to 240ºC/475ºF/gas 9 and place a cloche baking dome, Dutch oven or large, lidded cast-iron casserole dish inside. Leave the oven to heat up for 30 minutes. Start 30m timer

Remove the dough from the fridge, dust with semolina (1 tbsp) and carefully turn out the loaf into the cloche or casserole. Use a lame to slash a pattern into the top. Cover and bake for 40 minutes, then remove the cover, reduce the oven to 220ºC/425ºF/gas 7 and bake for another 20 minutes. Leave to cool on a wire rack. Start 60m timer