Henry's Sourdough

Method

1. Feed your sourdough starter 12 hours before baking with 75g flour & 75g water. Leave out of the fridge
2. Weigh the water and flour into a bowl and mix install all ingredients are incorporated
3. Feed your starter for next time with 75g flour & 75g water
4. Leave the dough for 1hr somewhere warm (this is the autolyse stage)
5. Using a wet hand fold in the salt and sesame seeds
6. Fold the dough every 30 mins for 3 - 4 hours
7. Turn out into a floured surface and mould the dough. Put into a well floured and extra sesame coated basket
8. Put in the fridge over night to rest
9. Remove from the fridge and allow to come to room temperature and start to prove - around 2 hours
10. Pre heat oven and cast iron pot to 250°c
11. Carefully tip the dough into the pot and slash. Put the lid on and bake for 30 minutes
12. Remove the lid and bake for a further 15 minutes until well browned
13. Remove and cool for 20 minutes before slicing