Sourdough

• 475 g extra strong bread flour
• 250 g Starter, ideally 3 hours after feeding

At home I usually double everything and make two loaves, then put one in the freezer.

Place the flour, starter and sea salt into a stand mixer with the dough hook attachment. Start to mix on a slow to medium speed, then slowly add the warm water until it is all incorporated. Scrape down the sides if need be and mix for 10 minutes.

Rest the dough, covered with clingfilm or a cool