Our favourite sourdough

Ingredients - for two loaves
200 grams starter
800 grams bakers flour
200 grams wholemeal flour
700 mls luke warm water
20 grams salt mixed with 50 mls water
hand full semolina/polenta
1 cup ice cubes


Combine Ingredients (except salt)
Combine luke warm water and starter in a bowl. Add flour and mix until no dry flour is visible. Let sit for 25-40 mins. Add the salt and water mix and then mix through the dough. Fold the dough a few times back on itself and transfer into a plastic container covered and leave the dough at room temperature (suggest 20-26C). Turn the dough every half hour for the first two hours, then every hour for three the next hours. Place dough on a lightly floured bench, divide mix into two and preshape loaf. On a bench cover with a tea towel and let relax for 20-30 minutes. Make the final shape and place into a bread basket, banneton, or something the like. Place covered with glad wrap in a refrigerator for up to 12 hours or over night . Preheat oven to 230C. Put some ice cubes on a separate baking tray as they need to go in with your bread to create a moist environment for you bread .Heat bread baking tray in oven until hot. Remove from oven and place some semolina or polenta on the base of the tray.. Put your bread ontop of the semolina/polenta, score bread place in oven. Then place tray with ice cubes in as well they should steam up and evaporate within 20 min Bake for 40/45mins. ENJOY!