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1
Add the chunks of bread (can be any type, including mixed) to a bowl with the water and 100g of starter and mix together well
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2
Cover in clingfilm and leave in fridge overnight
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3
Remove soaker from the fridge and mash up any remaining lumps
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4
Add the flour to a bowl and add the salt and remaining starter on opposite sides
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5
Add the soaker to the bowl and mix well until thoroughly combined
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6
Knead for 10 minutes until smooth and stretchy
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7
Cover and place dough in the fridge for 8-12 hours.
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8
Turn out the dough onto a lightly oiled surface and shape, maintaining as much surface tension as possible by puling the edges together in the middle and then flipping the dough and stretching the top surface to remove the bottom seam
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9
Heavily flour a proving basket (suggest 2:1 mix of bread flour and rice flour)
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10
Place dough in proving basket and cover for 1- 1.5 hours until well risen
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11
Preheat oven to 240C for at least 30 mins
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12
Turn out dough onto your baking surface which should be dusted with semolina
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13
Score with a razor blade as desired
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14
Throw 1/4 cup of water into the oven
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15
Place the dough in the oven and reduce heat to 220C
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16
Bake for 40-45 mins.
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17
If browning heavily turn down to 200C after 20 mins
