White sourdough loaf.
Everyones at it these days, sourdough this, farmhouse that. What every you want to call it, its still a belter of a loaf. Below is a very basic recipe shown to me by a fellow chef a while ago. His mother dough was a lot more mature than mine but it still has the flavour.
Recipe:
1kg strong flour
300g mother dough
600ml water
10g salt
60g yeast
Mix altogether and tip out onto the bench and cover with a damp cloth. Leave to prove until it doubles in size. Knock back and cut into 8 balls and spread between 4 loaf tins. I'm using terrine moulds but thats only because I have no loaf tins kicking about. Prove until it reaches the top and dust with a little flour. Bake at 230*c for 25 minutes. Spray a little water into the oven a few times within the first 5 minutes to create a crust. Tip the bread out the tin and give another 5 minutes in the oven the leave to cool on a wire rack. 
