Sunday night: Take your starter out of the fridge.
Monday morning: Feed the starter with 150g flour and 150ml water. Leave somewhere warm in a container big enough for expansion.
Monday evening: Make a poolish. Mix 300g of starter, 250g flour and 200ml water in a big mixing bowl. Leave out overnight somewhere warm.
Tuesday morning: Add 250g flour to the mix!
45 minutes later: Add 12g of salt and then knead for 15 minutes. Don’t add extra flour, keep it wet. Form a ball in the bowl. Cover loosely and put in fridge.
Tuesday evening: Bash into a ball, keep folding ends under. Put dough into well floured banneton or bowl lined with a well floured tea towel. Put in fridge.
Wednesday morning: Baking time! Preheat oven to 220c.
Add a pizza stone and large oven proof dish to the oven to warm up for 15 minutes.
Add dough to pizza stone and cut a deep gash with serrated knife.
Put upside down dish on top and bake for 40 minutes.
Take dish off and bake for 10-20 more minutes to brown (keep an eye on it!)
Rest for an hour before eating (sorry!)
