Porridge

250g Red Tractor oats, plus extra for coating the loaves

500 ml water

pinch of salt

200 g sourdough starter

700 ml water (room temperature), plus 50 ml

20 g sea salt

900 g baker’s flour or plain flour

100 g wholemeal flour

In a saucepan cook the oats and water until the mixture is thick and hydrated. Season with a pinch of salt and lay flat on a plate to allow to cool to room temperature.

In large mixing bowl add 700 ml room temperature water and the active sourdough starter. Mix together with a clean hand until the starter is broken up. Add in both flours and mix into a loose dough with your hands. Allow to stand for 30 minutes.

Add the 50 ml water and 20 g sea salt to the dough mix, fold together until combined. Leave to stand, covered for 30 minutes again.

Add the porridge mix, broken up, into the dough and fold together. Cover and leave to stand for 30 minutes once again.

Fold the dough gently every 3o minutes for a further 2 hours make sure to cover your dough between folds. Then leave to prove for 1 hour until the dough doubles in size.

Once proved, turn your dough out onto your bench and divide into 2 pieces of dough. Using your bench scraper shape the dough pieces into tight round balls. You will use the scraper and the dough sticking to the build the tension. Gently cover with a tea towel and leave to prove for a further 20 - 30 minutes.

Carefully flip your dough over and begin to fold once more. Your dough will be a rough rectangle shape laying in front of you. Fold the left side of the dough 2/3rds across the centre of the dough then fold the right side of the dough all the way over the top. Then fold the top piece of dough over itself to meet the first folds. Using a stitching method stitch the left side of the dough to the right to form more tension in the dough. Then roll the top of the dough all the way over and tuck under the bottom piece of dough. Leave to prove on the bench for 20 minutes then fold the dough along the crease made form the folding. Place the tough top side down in your sourdough basket. Place into the fridge to prove and ferment for 12 hours.

Place a heave cast iron pot with a lid into your oven and turn on to 250 degrees (C). Pre heat for 45 minutes. Remove the dough from the fridge and turn out onto a piece of baking paper. Score the top with a long slash along 1 side. Lower the dough into the pot on the piece of baking paper. Put the lid on the pot and return to the oven. Bake for 25 minutes then take the cover off the pot and turn the oven down to 230 degrees (C). Cook for 25 more minutes until the crust is golden and crispy. Remove for the oven and allow to cool for 30 minutes before enjoying.