Steps
- 1
Mix ingredients together adding water last and keeping salt away from starter until water added
- 2
Bring together into a dough and knead well for 10-15 mins until smooth
- 3
Leave dough, covered at room temperature for 4-6 hours.
- 4
Shape - using as little flour as possible- use oil if needed and a scraper
- 5
Leave to prove, covered, in a proving basket for another 3-4 hours
- 6
Sprinkle base with flour and turn out onto a baking surface - eg stone or pizza tray - heavily dusted with flour or semolina
- 7
Bake at 210C for 25 mins and 200 for a further 15
- 8
Turn oven off and leave bread on for a further 10 mins
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