Wheat Flour, Stoneground Wholemeal, Organic

Method

1. Dissolve the sourdough starter in the water in a mixing bowl, then add all the other ingredients and mix until it all comes together.
2. Cover and let rest 3-4 hrs at room temperature. Do 2-3 sets of stretch and folds during this time. This dough won’t be very elastic, so don’t worry if it doesn't get much smoother over time.
3. Pop the covered bowl in the fridge overnight, or for up to two days for a more ‘sour’ flavour.
4. Line a 20x30 cm baking tray with baking parchment. If you don’t have a tray this size, use a bigger one, but don’t spread the dough along the whole size of it, see point below.
5. Spread the dough evenly on the tray to about 2 cm thickness using wet hands or a wet spatula. Try to avoid going thinner than this, otherwise it will be hard to cut the bread. Don’t worry about deflating the dough, it is meant to be a dense dough and won’t be very aerated anyway.
6. Cover the tray and leave at room temperature for 1.5-2 hours for a final proof and a more even bake.
7. Preheat oven to 200 degrees (180 fan).
8. Make lines for nine sandwich thins using a knife, dough cutter or pizza wheel. Prick each square a few times with a fork to allow steam to escape during the bake. Dust the bread with flour before putting it in the oven for a better appearance once baked (as dark breads can look quite dull).
9. Bake for 40-45 minutes until deepened in colour and looks done.
10. Let cool fully on a cooling rack before cutting into 9 squares and cutting each horizontally. If you have the time, cut the thins into 9 squares, but then leave them until the next day before cutting horizontally. This gives the bread time to release even more moisture and will improve the crumb. Store them in a paper or plastic bag overnight (after they’ve cooled fully) to keep the crust soft while the crumb sets.