Ingredients

• 100g sourdough starter
• 320g water (room temperature)
• 525g Shipton Mill Seeded White Flour
• 1 tsp salt
• 1 tsp white granulated sugar

Method

1. Mix the water and sourdough starter together to a runny batter
2. Gently mix in the flour to make a sticky dough.
3. Add the salt and knead the dough well for about 5minutes
4. Return the dough to the mixing bowl, cover and leave in a cool place for 2-3 hours
5. When roughly doubled in size, gently “knock back” the dough with a light knead
6. Shape the dough into a “baton”, and place into a lightly oiled non-stick baking tin for a final prove
7. .Leave the dough to prove for 2-3 hours or until at least doubled in size.
8. Pre-heat the oven to 180 C. With a sharp blade, cut a few diagonal slashes in the top of the dough.
9. Bake the loaf for abound 50 minutes or until the top crust is golden