2 days to make

STARTER

Whisk all the ingredients to a thick batter, in your mixer bowl and leave,

loosely covered, in a warm place, overnight.

Make sure your starter is active. I add a pinch of yeast to make sure.

DOUGH

Mix all the ingredients, with the hook, on low to combine and then turn the

mixer up to medium and mix until the dough clears the bottom of the bowl. You may have to add a small amount of flour to accomplish this.

Turn the dough onto a well floured surface and stretch and fold 6 times with 10 minutes resting between each time.

Put dough in a bowl and let rise till double, lightly covered.

Divide your dough into eleven 80 gm pieces. Roll out with a pin and then roll each piece into a small roll and pinch the end.

Place on a tray sprinkled with cornmeal to rise till 1 1/2 to 2 times their present size.

Place a stone in the oven and preheat for about 45 minutes at max heat.

Gently slide rolls onto a peel that has been sprinkled with cornmeal.

Quickly slide the rolls on to the stone and shut the oven door. Reduce temp to 425.

Bake approximately 25 minutes.

Remove with a peel and put on a baking rack.

From Wcsjohn

Flour your hands, grip one side of the dough and pull it sideways until 3 X

original length and repeat for the other side, forming a rectangle. Fold one

third of the rectangle into the middle and then fold the remaining third over

the top of the first fold. Rotate the dough, horizontally through 90 degrees,

flour lightly, brush off excess flour, cover with clingfilm and leave in a

warm place for 20 minutes.

Repeat the stretching, folding and turning 3 times. The dough will be more

elastic and easier to handle after each fold.

If the dough sticks to the counter (it often does in the early stages), flour

the scraper and slide it under the dough to release it.