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@scapa909
250g Strong White Flour (I use Shipton no4)
8g Salt
8g Olive Oil
150g Lukewarm water
95g Mature Starter (fed 50/50)
Add the starter to the water and ensure it floats, then add the oil.
Combine the flour and salt, make a well and slowly add the starter mix. Just bring the dough together. Let it rest for at least half an hour or overnight in the fridge. Knead for a couple of mins, portion into desired weights (3x 165g or 2x250g). You can refrigerate them at this stage again or allow them to proof (couple of hours at room temp) and then use.