Start on Friday night

Feed your starter before bed. On Saturday morning, mix 450g bread flour, 50g wholemeal, 375g water and 100g active starter. Rest for an hour, then add 10g salt.

Give the dough four sets of folds over the next two hours, then leave it alone until it has grown by about half. Shape it, place it in a floured basket and refrigerate overnight.

Bake on Sunday

Heat a lidded pot at 250°C for 45 minutes. Bake the cold loaf covered for 20 minutes, then uncovered for 25 more. Wait an hour before slicing. We know. Wait anyway.