80gramsWhite or whole wheat starter from the vat in the fridge
580gWhole wheat or spelt flour
Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator. Add 80 g of the flour and 80 g of the water. Note: If it's a cold day, refresh the starter and proof the dough in the oven with the light on!
Stir and cover with plastic wrap, and leave on the counter for around 8 hours.
Add the remaining ingredients and knead well for 10 minutes.
Cover the bowl with a shower hat and leave on the counter for 4 hours.
Generously flour a 1 kg, oval proofing basket.
Remove the dough from the bowl and place it on a floury work surface. Gently stretch it out into a flat rectangle that is just a little narrower than your basket.
With the help of a scraper, fold the top edge the the middle and gently press along the seam. Fold the bottom edge to meet it and gently press along the seam. Still using the scraper, fold the dough in half, long wise and, with the heel of your hand, seal the long edge. Sit the dough on sealed bottom seam and, using the sides of your hands, seal up both side edges.
Sprinkle flour over the dough and pick it up (it’s more robust than it seems) and put it seam side UP in the basket.
Cover it with a shower hat and let it rest for 2-3 hours or until it passes the probe test.
Preheat the oven to 230 degrees celsius and put in the dough.
Bake for 10 minutes and then reduce the heat to 200 degrees celsius and bake for a further 30 minutes.
Remove from the tin and let cool completely on a wire rack
Slice of whole wheat sourdough bread - much lighter than you think!