Mix the ‘Step 1’ ingredients together until you have a smooth looking batter. Tip it into a bowl and cover with Clingfilm or a damp and leave for 15 to 24 hours.
Add all the ‘Step 2’ ingredients to a mixer and mix for 4 minutes slow speed and 4 minutes medium to fast speed or until the dough is smooth and elastic. After the dough has mixed place it in a bowl and cover with Clingfilm or a damp towel and leave to ferment in a warm place for 2 to 5 hours or until the dough has doubled in size.
Step 3:Tip the dough onto a clean work surface and divide the dough into 2 equal parts (480g each) and very gently mould round trying not to knock any air out. Mould the dough into a sausage shape and place the dough into 2 prepared & greased loaf and leave to ferment for 30 minutes to 1 hour.
Step 4:Preheat an oven to 230oC/210oC Fan/Gas mark 8. Give it your signature cut on top, EG a cut or two on the top of each loaf. Place them in the oven and bake for 30 to 40 minutes or until the loaves golden brown and sound hollow when they are tapped on the bottom. Once the loaves are baked remove them from the tins immediately and place on a baking wire to cool (this will prevent soggy bottoms). Enjoy
50g Nelstrop Traditional Strong White Flour
50g Active Beer Yeast
500g Nelstrop Traditional Strong White Flour
150g Mixed overnight dough from above table