Monday, Day 1 Mix 500g, 1lb 2oz organic rye flour with enough waster to make a soft dough.Put outside for an hour uncovered then leave in a warm place covered with cling film. Tuesday,Day 2 It will start to bubble, leave alone.
Wednesday,Day 3 The mixture will continue to bubbled look slightly grey. At this point stir in a handful of floured a little water enough to get the dough to the same consistency as on Monday, cover with cling film.
Thursday, Day 4 Leave alone
Friday Day 4 The dough should smell malty, the dough will be an ash colour and full of natural yeast. Add all the starter dough to 1kg of strong white bread flour adding a little water to make a firm pliable dough, not too sticky. Knead for 5 minutes. Remove 500g of dough before place in a bowl and cover, set aside so that you can repeat the process again the next day.
Saturday Day 6 Add 10g of salt to the bread dough knead, shape and place on a baking sheet or in a loaf tin or in a baton basket if you have one, leave overnight ( cover lightly with a floured with a towel).
Sunday Day Day 7 Pre heat the oven 190C/ 375F gas mark 5 Gently turn the dough onto a floured baking sheet ( so as not to let the air bubbles be lost, cut quite deep slashes into the top and bake for 1 hour until crisp and sounds hollow when tapped on the bottom. Eat fresh but after a day or so it grows hard but don’t waste it use it for soups.
To make croutons with stale bread Another thing you can do is when your bread has become stale is to cut it into cubes, place them on a baking sheet drizzled with olive oil and toss in Olive oil, bake on a 160F for 40 minutes checking every 10 minutes to stir the croutons ensuring they dry out and turn golden evenly.