Since posting a recipe for sourdough bread in 2014, I have lost count of the number of loaves made. Over the years, I have tweaked the proving times, the timing of the knocking back stage, ditched the sourdough starter, and tried different flours.
Using 1/4 teaspoon of active dried yeast and Laucke Crusty White Bread Mix (flour and salt), this loaf is the largest yet. It was achieved by proving for 24 hours in the fridge followed by 12 hours at room temperature. A gentle knock back as described in the amended recipe below and baking for 30 + 15 minutes.