Recipe Courtesy of Pandoro Breads

Ingredients

• 500 grams (about 4 cups) strong white flour
• 200 grams sour dough starter
• 1 tsp Surebake yeast
• 1 1/4 cups warm water
• 12 grams flaky salt or (2 tblsp flaky salt, 1 tblsp iodized salt)

Method

1. In a large bowl mix together the starter, yeast and water. Add the flour gradually, I find it best to use your hands and then turn the dough out onto a board and knead only until all the ingredients are well combined.
2. Put the dough back into the bowl and cover with plastic wrap or a shower cap and leave for 20 minutes.
3. Turn the dough out and stretch the dough with your hands. Sprinkle over the salt and the knead by stretching the dough out, rolling up, turn and repeat. You need to knead and stretch the dough well as this develops the gluten. Return to the bowl and cover and leave for 2 hours or until double in bulk.
4. Turn the dough out, gently deflate the dough and shape to fit you baking tin, or shape into a ball and place seam side down on a floured baking tray. Cover and leave again for 20 minutes. Dust with flour.
5. Bake at 240 degrees Celsius for 35 minutes. The bread is cooked when you tap it from underneath and it sounds hollow. If it is not hollow, bake a further 5 minutes. Cool on a cake rack.