Country loaf

450g strong, unbleached white flour

50g rye flour

285g bottled water

100g sourdough starter

20g rapeseed oil

2g baker’s yeast

10g kosher salt

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Put the flour in a mixing bowl.  Add the water, sourdough starter, rapeseed oil, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Leave to rise covered with a tea towel for 90 minutes to 2 hours.  Take the dough out of the bowl. Shape into a disc and fold over 4 edges to the centre, turn over and mould into a ball.  Cover with a tea towel.  Leave the dough to rise on a greased flat baking tray or place in a well floured banneton for 1.5 to 2 hours or until it has doubled in bulk. Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Brush with rye flour and slash, as desired, with a lame or razor blade.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.