Ingredients

• 900 gr wholewheat flour (2 times 450gr needed)
• 700 ml water
• 250cgr sourdough starter (120% hydratation)
• 18 gr salt

Method

• Mix half the flour (450 gr) with the water and the starter
• Initial rise: 8 hrs
• Mix in the remaining flour (450 gr) and salt
• Transfer the dough to two well-oiled tins (max. half filled)
• rise: 4 hrs
• Bake 45 mins at 230 C:
  • First 30 mins in tin
  • Final 15 mins out of tin

My twist v the original:

• Wholewheat instead of plain flour
• 120% rather than starter 167% hydratation