Khorasan and Linseed sourdough

This is my Gold award winning recipe. I used a stone baked artisan oven, but you can create this at home in a domestic oven. White spelt is extraordinary to work with as an artisan flour. Creamy and light, offering a fantastically pleasing oven spring. I use brown linseed as it is the type grown here in Scotland (mungoswell mill). However, you can use golden flax if you wish.

30g dark rye starter

180g warm water

250g white spelt

50g Khorasan

25g brown linseed

5g salt

For a loaf to be baked first thing in the morning:

1. 3pm. Mix starter, water, flour, linseed and salt by hand with a spoon in a glass bowl. Mix until all ingredients fully incorporated. The water should be 30c when it goes into the dough. This is a shaggy dough and will not look like a smooth dough.

2. Leave dough to rest for half hour. At 3.40 stretch and fold, then stretch and fold twice more at half hourly intervals.

3. Leave to bulk ferment somewhere warm until you can see air in the dough through the glass, approx 5 hours from when dough was made. It should have risen by a third.

4. Shape and transfer to a 500g round banneton. Refrigerate overnight. No need to cover it.

5. In the morning, turn the dough out into a casserole dish. Score in the shape of a Y. Turn the oven to 220c. No need to preheat. Take lid off after approx 30 mins. Check that the loaf has fully blossomed into a beautiful crown and leave uncovered to brown for 10 mins. If the loaf appears to be still in the process of rising, put the lid back on for 10 mins before browning off. The internal temp of loaf should be 99c when fully baked.