Take 15 - 30 grams of active starter. (It should be fresh and active.) Use filtered or chlorine free water and ordinary bread flour ±11% protein.
To this add:
After an hour or so tip the dough out onto a clean work top and work the dough as shown in the video.
Now allow the dough to double in volume. This will take around 16 - 20 hours.
Once the dough has doubled it's time to shape. Prepare what you are going to proof you dough in for the final rise. Now tip the dough out onto a lightly floured surface and decide how you are going to portion the dough. For two large loaves cut the dough in two. If you are going to put the dough in a tin fold the dough into a rectangle and repeat until the dough is about the size of the bottom of the tin. Alternatively roll the dough adding a little tension. Now seal the seams and place in the oiled or non-stick tin. If you want a boule shape is a similar way to above but make the dough round. How you shape the dough isn't so important as long as you have a little tension and seal the seams.
Now place the loaves in the oven with a bowl of warm water and let them double in volume. Once the loaves have risen remove the water bowl and switch on the oven to 425F GMark 6, 215 C.
Bake until dark brown and the internal temp is between 93-97C 200-207F or tap the loaf to see if it sounds hollow. Allow to cool completely on a rack. Don't be tempted to cut the loaves until completely cool.
Inspired by Dick Adams' Instructions.doc.
Written by Jim Tenzin March 2007.