Spice Oil Sour Dough Bread


500g Strong Flour
250g Warm Water
150g Sour Dough Starter
40g Verstegen Spice Oil (of choice)
5g Sugar
5g Salt


In the morning combine all the ingredients in a mixer and using a dough hook continue to mix for 10 minutes.
Take the dough out and continue to knead for a further 5/10 minutes until stretchy and smooth.
Transfer to a oiled bowl, cover and leave to prove until the evening.
Knock back and reshape (at this point you can transfer to a floured sour dough basket)
Loosely cover with cling film and leave to prove overnight in the fridge.
In the morning slash with a razor blade across the top (you can get creative with this), leave out at room temperature for 1 hour then cook for 25 minutes at 200°c.