Richard O’Connell’s Saturday Morning Sourdough

My brother Richard O’Connell, who co-founded Mueller & O’Connell artisan bakery in Abbeyleix, County Laois, shared this recipe, which uses the folding technique. He says, ‘When I was working in a nine-to-five job, I used a schedule that meant the bread was ready for baking first thing every Saturday morning. I maintained a jar with 450g of sourdough starter in the fridge that I fed once a week as part of this schedule.’