Servings: 1 loaf
Prep Time: 25 minutes
Cook Time: 50 minutes
- Strong white bread flour - 425 grams
- Sachet fast action yeast - 1 7 gram
- Salt - 10 grams
- White sourdough starter - 150 grams
- Cold water - 300 grams
- Semolina - (for dusting)
- Mix together the flour, yeast and salt together in a large bowl.
- Mix the sourdough starter with the cold water and combine with the dry ingredients to form a wet dough. Rest for 30-60 minutes.
- Tip out the dough and knead for 10-15 minutes until it passes the windowpane test.
- Put the dough into a bowl, cover with clingfilm and place in the fridge overnight.
- In the morning, shape the dough into a ball and put in a proving basket dusted liberally with semolina flour. Leave to prove for 2-3 hours as the dough will be cold.
- About 30 minutes before you're ready to bake, place a cast iron pot in the oven at Gas Mark 9 (240 C).
- When the dough has nearly doubled in size, tip it onto a sheet of greaseproof paper dusted with semolina flour. Slash your bread with a serrated knife in a square shape.
- Carefully take the hot cast iron pot out of the oven and lift the bread from the greaseproof paper and place in the pot.
- Place the lid on and bake in the oven for 15 minutes. Remove the lid and bake for a further 30-35 minutes.
Recipe adapted from James Morton's advanced white bread recipe in his book Brilliant Bread.