Working Mamas Sourdough Bread

This recipes is just perfect for a bake during the week, as it fits within office hours!

Ingredients:

500 gr strong bread flour                                                                                            
350 ml water                                                          
8 gr salt                                                                       
200 gr refreshed natural yeast 

Dissolve the refreshed natural yeast in the water, add the flour and start folding the water through it. Add the salt an knead the dough until it is firm and elastic.

Once you are happy with your dough get a big glass or plastic bowl, spread or spray a little bit of olive oil and put your dough in it.  Cover with cling film and put it into your refrigerator fro 12 to 24 hours. 
So if you make your dough at around 10 pm, it is ready to come out of the fridge when you come back from work the day after.

When you take the dough out of the fridge transfer it gently onto the counter then flatten it with your hands in a rectangle. Fold the corners in and then roll it quite tightly into a cylinder.  Dust your proofing basket with semolina, or alternatively dust a tea towel with semolina and put it over a bowl, a pan, or whatever container is handy, and put your dough to raise for about 40 minutes to 1 hour.

Preheat your oven at 250 degrees with a baking stone in it, then tilt your dough onto the hot baking stone. Do not forget to make quite deep cuts with a razor blade, as the dough raises quite considerably during baking.

Bake for 10 minutes at 250 and then for 30 minutes at 200 C.