Ingredients
90g Leaven
450g Water
85g Brown/Wholemeal bread flour
500g Strong white bread flour
12g Salt
Method
Add the leaven to a bowl.
Add water to the mixture – lukewarm temperature would be best as this helps the starter feed and carbonate.
Mix the thoroughly, until there are no lumps
Add 85g of brown or wholemeal flour
Add 500g of strong white bread flour
Mix by hand until the ingredients form a ‘shaggy’ mass.
The mixture may be tough to mix and stick to your hand/fingers. But try not to add any excess water and flour as this will compromise the overall quality of the bread once baked.
Cover with a cloth/tea towel for 30 minutes. This allow the flour to absorb moisture before adding the salt
After sitting for 30 mins the mixture should look something like the following:
Add 12g of salt – Make sure to weigh your salt as different salt can have different density and therefore spoon measurements cannot accurately be used.
Mix thoroughly (3-4 minutes) and the dough should have become slightly less sticky, and much more stretchy.
Mix thoroughly (3 minutes) dough will be slightly less sticky and much more stretchy. (Should have less excess stuck to fingers)
Cover again and leave for 30-45 minutes (depending on temperature in the area you leave your dough – the warmer it is the less time you will require. This is the start of your bulk fermentation.
After the 30 – 45 minutes are up must perform your first stretch and fold.
This process is done instead of kneading and the goal is to have bubbles across the surface, but you may start to see this already.
First, wet your hands and put them underneath the dough, stretching upwards and folding over the dough. Turn the bowl and continue this until you have folded all the dough.
Caption 
Re-cover with tea towel and place in ‘warm spot’ for another 30-45 mins.
After the timed has passed, you need to perform another stretch fold (you will need to repeat this around 4 – 6 times).
Each time you should start to notice that the mixture is gaining more bubbles across the surface.
After each stretch and fold, be sure to re-cover and place in your spot for another 30-45 minutes.
After around the third or fourth stretch and fold you should start to see bigger bubbles forming on the surface of your dough, and the dough will have increased in size due to its inflation. See below.
One more stretch and fold is required and then we are ready to shape.
Once ready to shape, you want to start by flouring a surface to work the dough on, and place the dough on top.
