Parāoa Rēwana Roa

Ingredients

• 400 g strong baker’s flour
• 155 g active Rēwana starter
• 250 g water for the dough
• 20 g water to dissolve the salt
• 8 g salt

Method

1. Mix the starter, 250 g water and flour until no dry flour remains. Dissolve the salt in the additional 20 g water and work it into the dough.
2. Do 3 sets of coil folds during bulk fermentation. Allow roughly 1½ hours for bulk, using the feel of the dough as your guide.
3. Divide the dough into two equal pieces. Shape each into a long loaf and proof for 45–90 minutes.
4. Score and bake with steam at 220°C for 20 minutes. Reduce to 180°C and bake another 15 minutes. Aim for an internal temperature of 95–99°C. Cool on a wire rack.