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100 g active starter
250 ml cake flour
250 ml LANCEWOOD® Buttermilk
625 ml white bread flour
5 ml salt
30 – 45 ml warm water
Mix the starter, buttermilk and cake flour together until smooth. Cover and leave to stand overnight for 10 – 12 hours. It should be sponge like and growing in size. Add the white bread flour, salt and water to the mixture. Cover and leave to stand for about 1 hour. Pull and fold to shape into soft smooth dough. The dough shouldn’t be sticky. Cover and leave to stand for 3 – 4 hours. The dough should now start to grow. Pull and fold a few times, but do not over handle. Spray a piece of baking paper with non stick spray and dust with flour. Place in a dome shaped dish. Alternatively use a floured banneton. Place the dough inside the bowl. Cover and leave for another 3 – 4 hours. Place a piece of baking paper over the dough and flip over onto a baking sheet. Preheat the oven to 180°C. Use a sharp knife or blade and cut slits into the bread. Transfer with the baking paper to a heavy based ovenproof casserole or Dutch oven with a lid. Cover and bake for 45 minutes with the lid on. Remove the lid and bake for a further 10 – 15 minutes. Remove from the casserole and place on a wire rack to cool.
Serve with butter and grated LANCEWOOD® Cheddar.
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