Method

For best results start the process 2 days before.

First make the starter by mixing 1 tbsp of flour with the warm water, stir in the yeast & set aside for an hour to go frothy, if there is non froth then the yeast in not viable.

A food mixer with a dough hook is best for this job, but you can do by hand, place flour & salt in the mixing & mix then add the starter & the cold water & mix to form a dough, either tip out on to a floured worktop & knead well for 10 minutes or in a food mixes on med slow speed for the same time.

Place dough in a bowl cover with cling film & put in the fridge for an hour then knock back with you hand, put back in the fridge for 2 hours & knock back again then back in the fridge covered for 2 days, keep an eye on it & knock back if required.

Tip out dough onto a floured work top & cut in half, then roll into 2 large sausage shapes 4cm thick, then place on a floured non-stick baking sheet at least 12cm apart, then leave for a 2 hours or so to roughly double in size in warm place, then make 3 spiral cut marks with a razor blade 5mm deep.

Pre-heat oven to 220°C fan with a baking tin half filled with water on the lowest shelf.

Place dough in the oven in the middle shelf for 35 minutes or until golden brown.