• 4 to 6 hours before you want to start, feed your starter so you have an actively bubbly sourdough starter to use.
  100 g Sourdough Starter
  

Make the dough

• Mix together the flour and charcoal ingredients to evenly distribute the charcoal. Take care with the charcoal as it can be messy and get everywhere.
  500 g Bread flour, 1.5 tsp Activated food grade charcoal
• Pour in the water and mix together to combine. Leave for 30 minutes to autolyse.
  350 ml Water

Initial prove

• Add the starter and the salt. Then mix in a stand mixer for 5 minutes. Leave to rest for 5 minutes and then mix for another 5 more minutes
  ½ tbsp Salt, 100 g Sourdough Starter
• Transfer from the mixer to a bowl to allow the mix to rise until bubble appear on the top. This will be between 2 to 4 hours depending on ambient temperatures.

Shape & bulk prove

• Once risen, shape the dough on a work surface. Aim for a tight skin around the top. Sift some rice flour or semolina flour into a banneton proofing basket and then place the shaped dough in there.

  Cover using a cloth or shower cap and place in the fridge for 12 to 24 hours to bulk prove.

Bake the loaf

• Preheat your oven to 200 °C

  Score the dough and then bake on a baking stone for 30 to 40 minutes until the crust has a crispy edge.