• Day 1: Refresh your wheat sourdough
• Day 2: Knead all the ingredients together without the salt for 10 minutes. Add the salt and knead for another 5 minutes.

Shaping yeast free:

• Let rest for one hour.
• Pull out of the bowl and stretch and fold and then replace in the bowl and let rest for one hour.
• Pull out of the bowl and divide into four equal portions and stretch and fold, forming into a loose ball.
• Let rest for 30 minutes.
• Stretch and fold and shape into loose balls.
• Let rest for 30 minutes.
• Stretch and fold and shape into firm sausages.
• Let rest for 10 minutes.
• Slit from top to tail, leaving a good couple of inches (5 cm) at the top and the tail and turn inside out. Shape into circles and place on a baking tray that you have covered with polenta. Cover and let rest 45 minutes to one hour.
• Sprinkle lavishly with flour.
• Bake in a preheated oven at 230 degrees for 30 minutes.

  Admire.

Shaping with yeast:

• Knead and let rest in the bowl for 60 minutes.
• Remove and divide into four pieces.
• Let rest for 10 minutes.
• Shape into the firm sausages and let sit for 5 mintues.
• Slit and shape into circles and let rise for 30 minutes.
• Bake as above.