Sourdough Fire Bread

Mix the flour, 12 fl oz (350 ml) of water, and the sourdough by hand in a mixing bowl until the temperature of the dough falls to 86-91°F (30-33°C). Cover with plastic wrap and leave to rest for 30 minutes. Add the salt and knead it into the dough with 1 ¼ fl oz (35 ml) of water.

Leave the dough to proof at room temperature for 1 hour. Fold the dough once every 20 minutes while proofing: moisten your hands, pick up the dough’s outer edge, pull it carefully and fold it toward the middle. Continue until you have gone all the way around.

Leave the dough in the refrigerator for 24 hours. The dough should increase in volume by 30-50% and feel airy, bubbly and lively. Place the dough on a floured baking board. Divide into pieces of around 5 ½ oz (160 g) each. Shape the pieces into small balls, taking care not to press too much air out of them. Sprinkle a little flour on each ball, then cover with a dish towel and plastic wrap. Leave to proof at room temperature for 1-2 hours.

When the dough balls have finished proofing, they should have slackened, sunk and increased in size by around 20%. If you carefully push a finger into the dough and it leaves a small mark, the dough is ready to be made into fire breads.