Thanks to Maggie Vidler for providing this recipe




150ml starter
300ml water (warm)
250g strong white bread flour
250g strong wholemeal bread flour
12g salt


1) Combine the starter and water – add the flour – mix to make the dough. Leave for 30+ mins covered with a damp cloth.

2). Sprinkle the salt across the dough – then start the folding and stretching (a very good workout for the arms!). Fold the dough over the salt and itself and then stretch it out in the other direction. Then fold over, again and again, stretch the other way. Do this sixteen times. Leave for 30+ mins covered with a damp tea towel.

3) Repeat the above process and then leave for 3 to 5 hours or until it has risen 1.5 times in size (I don’t sweat too much about this as our house isn’t particularly warm and sometimes it doesn’t appear to have grown that much.

4) Turn dough out on to floured surface and stretch 16 more times and then shape your loaf. I use a Banneton so make it ball-shaped. Place in the Banneton and leave to rise. I have got into the habit of preparing to this stage the night before and it usually rises beautiful overnight in the cupboard with the heating pipes.

5) Turn the oven to 230 degrees and put the baking tray in the oven to heat up. Put the loaf in the fridge for 20 mins to stabilise. When ready remove tray from the oven, turn loaf on to the tray, cut a couple of slashes into the bread and sprinkle with water. Put into the oven, and flick more water into the oven and on the loaf – I think the steam helps crisp the crust!

6) After 15 mins reduced the temp to 180 for 25 mins. When you remove the loaf, it should sound hollow when you knock its bottom – this tells you it is cooked through.