This recipe is a real showstopper worthy of the great.
I knock the dough back and place in my basket and cover up, i then leave overnight. You're not going to make a great loaf by reading a recipe or hunkering down with a cookbook; I make my sourdough when the starter is really active, i get a good first prove after around 5/6 hours at room temperature. This recipe gives you a flatbread that is very versatile and can be eaten in a variety of ways.
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