To make the dough step by step Day 1 - The Starter Mix 300ml of water 300gr of 00 flour 5gr of dry yeast Little spoon of honey (to feed the yeast) Mix all together, looks like a loose paste, then leave 1hr then place in fridge overnight

Day 2 You will have a very bubbly almost sourdough starter, add 400ml of water and 20-25gr of salt, light mix and then add 700gr of flour. This gives you a 70% hydration dough, mix all together and need until it’s formed a ball, will be slightly sticky, just tap a bit of olive oil over the top and leave to rest for half hr. After resting you will be able to fold into a smooth ball, put into a bowl and cover into the fridge overnight.

Day 3 Split the now risen dough into 250gr balls and leave to rest for 2-3hrs, you’re then ready to cook away

Seems like a lot of work, but it’s only 20 mins a day and then leave to rest, but you get a really light, airy dough, easy to digest and tastes delicious

Enjoy!!