- 380 g unbleached organic plain flour
- 200 g sourdough starter (at about 20°C)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 3 hours and 30 minutes
You will need a pizza stone or baking stone and a meat thermometer. You will need to make the starter 1 month in advance.
Sift flour into a large bowl, add starter and 205 ml water. Using your hands, mix for 2 minutes to form a dough. Add 2 tsp salt, turn out onto a lightly floured work surface and knead for 15 minutes to activate gluten.
Transfer to a lightly oiled bowl, cover with plastic wrap and set aside for 20 minutes. Remove dough and fold four times. Return to bowl, cover with plastic wrap and set aside for 2 hours.
Shape dough into a round and set aside to rest for 30 minutes. Shape dough again, cover and refrigerate for 12–24 hours. Remove dough from fridge and allow to prove in a warm, draught-free place until internal temperature reads 16–17°C on a meat thermometer.
Preheat oven to 210°C. Dust a pizza stone with flour and place dough on top. Dust with flour and, using a knife, make 3 shallow cuts in surface. Bake for 45 minutes or until golden brown.
Photography Chris Chen
As seen in Feast magazine, October 2013, Issue 25. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.