Step 1

In your jar, add 57 grams of raisins and 170 ml water. Make sure the water is 5 cm above the raisins. Replace the lid, but do not seal. Leave for 4 days giving it a shake each day. For the first few days, very little will happen. By the 4th day, you should see plenty of bubbles and some of the raisins will float to the top.

Step 2

You will now use the water in the ferment in your dough. Set the raisins aside for another use. Top the water up to 280 ml.

Step 3

Place your flour and salt in a bowl and add the 280 ml water. Mix well and knead until smooth. This will take about 10 minutes by hand or 5 minutes in a stand mixer.

Step 4

Place in a container with a lid and leave out in the kitchen for 6-8 hours. The dough will be springy and have risen. You should see some bubbles

Step 5

Shape the dough into a ball by pulling the dough and drawing in the sides. Turn the dough ball over and roll. At this stage you can place it in a 2lb baking tin or on a well-floured couche or linen tea towel

Step 6

Preheat your oven to 200°C half an hour before needed

Step 7

Prove for 6-8 hours before baking. It should be well risen and if prodded the dimple will fill very slowly