1000g Strong Canadian Blend Wholemeal Flour

20g salt

750ml water

Mix and autolyse for 1hr

Then 150g of my active starter

Stretch and fold until 'window paneing' - 4 this time

Bulk rise of 25-30% then shaped and transferred to bannetons over night

In the morning - remove from fridge and dust with rice flour to give contrast of colour when baked.

Score with lame - I did one deep cut for the hair to allow a good rise and then a series of shallower cuts for the detail

Spray with water and then baked in inverted cast iron pot at 260degC for 20 mins

Remove lid and bake for further 20mins at 220degC

Cool for 1hr before eating