Poolish method: this is a method of pre-fermentation where flour, water and yeast are mixed together and left overnight for 10 to 12 hours.

Try to use this method, as it produces bread with a fantastic crust, texture and taste.

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For the poolish:

150g unbleached, organic strong white flour

150g bottled water

20g sourdough starter

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In a bowl stir together the flour, water and sourdough starter.  Mix until you have a homogeneous slurry that looks like thick batter.  Cover with cling film and leave overnight, at room temperature, for 12 hours.

Next day, mix the poolish with the rest of the ingredients and follow the instructions in the recipes.