Nutrition balance score
Good
Glycemic Index
74
High
Glycemic Load
307
High
Nutrition per serving
Calories2075.6 kcal (104%)
Total Fat10.4 g (15%)
Carbs416.6 g (160%)
Sugars3.3 g (4%)
Protein69.5 g (139%)
Sodium3499.2 mg (175%)
Fiber36.7 g (131%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Day 1 (morning)
Step 1
Add water to starter and mix
Step 2
Add the flour and salt and mix around until a shaggy mix. It can get very messy, but try and get it in a ball shape as best you can.
Step 3
Every 30mins or so reshape and rest the dough
Step 4
Leave with a damp tea towel over until the evening out in the kitchen
Day 1 (evening)
Step 5
Four a surface and your hands. Take the dough and shape it into a better bowl, stitching it together.
Step 6
Place a very floury teat towel in a colander (so air can get in) and then place the dough in, stitched seam up.
Step 7
Cover with the tea towel and prove over night in the fridge
Day 2 (morning)
Step 8
Preheat the oven to 240c with the le cruset in it
Step 9
Flip out the dough on to floury baking paper stitched seam down.
Step 10
Slash it with a sharp knife and slide it into the le cruset
Step 11
Bake for 20 mins at 240c with the lid on. Take lid off and bake for another 20 mins at 220c.
Step 12
Cool for an hour
Notes
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