Day One: Refresh sourdough starter. Mix. Cover and leave until the next day.
Day Two: Mix together
The refreshed sourdough from day one, 320 g sprouted flour, 240 g water, 8 g salt
Seeds, flour, or oats to coat the dough.
Knead for a good 10 minutes, ensuring the dough is quite soft and sticky. Add more water if you need to. Put back in the bowl and then leave to rest for 2-4 hours.
Pull gently out of the bowl and shape gently to fit your rising basket. Roll the dough in the flour/seeds/oats and place it in the basket. Cover and let sit for 2 hours. When you press it gently, the indentation should come right out within a minute or so.
Preheat the oven to 230 degrees.
Roll the dough onto a baking tray covered with greaseproof paper. Give it lots of space because it will flatten out.
Bake for 10 minutes at 230 and then lower the temperature to 200. Bake for a further 30 minutes.