Juliet Sear's Sourdough Lockdown Loaf

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For the starter:

120 to 200g good bread flour (I use Canadian Strong Flour)

8 to 12 tbsp tap water (this should equal the amount of bread flour)

subheading: For the levain:

100g bread flour

100g tap water

Couple of tablespoons of active starter (see above)

subheading: For the dough:

700ml warm tap water

200g of bubbly levain (see above)

1kg of bread flour of your choice (I love extra strong good Canadian white, or a mix of 50/50 white and mixed grain)

20g sea salt

Gluten-free plain flour, for dusting (you could use plain flour)

subheading: To serve (optional):

Butter

Sea salt

Olives

Olive oil

Balsamic Vinegar

subheading: Equipment:

Medium sized jar with lid

2x bowls lined with a tea towel

Regular knife/scissors (or a bakers lame)

2x baskets (or 2x Bannetons)

Baking tray (or cast iron pot)

If you have, a bread scraper/ bench scrape

Directions at itv.com

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