Spiderweb Butter

• Allow the butter to soften and then mix with a little salt or honey if you wish. 
• Press the butter into the spiderweb mould and place the mould in the freezer for up to an hour until the butter is firm.
• Pop out the butter and store in an airtight container in the fridge until ready to serve.

Black Sourdough Loaf

Mixing the Dough

• In a large bowl, add the sourdough starter and the water. Mix with a whisk until combined.
• Add the bread flour, black cocoa powder, food colouring (if using) and salt.
• Mix together until it forms a dough. 
• Cover the bowl and let rest for 30 minutes.

Stretch and Folds

• If you find that you dough is not as dark as you would like it, now is the time to add a little more black gel colouring. This colouring will be incorporated as you are doing the stretch and folds.
• Over the next 2 hours, perform 4 stretch and folds, one every 30 minutes to strengthen the dough. You will find that it will become smoother and more elastic after each stretch and fold.

Bulk Fermentation

• Once all the stretch and folds are completed. Cover and let the dough rise at room temperature. Depending on the temperature of your house, this could take anywhere between 4 to 12 hours. The dough is ready when it is bubbly and roughly doubled in size. It should have a domed top and easily peel away from the side of the bowl. When you gently shake the bowl, it should also jiggle.

Shape and Final Rise

• Once the dough is ready, turn it out on a lightly floured surface. 
• Shape into a round or oval loaf, depending  on the banneton that you are using. Lightly flour the banneton or line with a tea towel and place the dough in.
• Cover and let rest in the fridge to cold ferment for up to 12 hours.

Baking

• Place the Dutch oven inside the oven and preheat to 230˚C (450˚F).
• When the oven is ready, score the top of the sourdough loaf and carefully place it into the hot Dutch oven.
• Bake, covered for 25 minutes.
• Remove the lid, turn the heat down to 215˚C (420˚F) and bake for a further 20 to 25 minutes, until the crust is dark and crispy.
• Remove from oven and let cool completely before slicing.