• 250g of steeped Blue Magic Tea
  • 150g Bubbly, Sourdough starter
  • 25g of Olive Oil
  • 500g Bread Flour
  • 10g of Sea Salt


  1. Whisk the steeped Blue Magic Tea , sourdough starter and olive oil in a bowl. Then add the bread flour and salt. Press the mixture together until the flour is fully absorbed. Cover the bowl with a bees wax wrap and let rest for 30 minutes.

  2. After the dough has rested roll into a ball in the bowl, then cover the bowl and let rise at room temperature. Tip: if the room is too cold put the bowl in the oven with just the light on.

  3. Let the dough rise and double in size, this could take anywhere from 3-10 hours.

  4. Remove the dough onto a lightly floured surface then shape the dough and put it into an oven safe pot with the bottom of the pot coated in cornmeal or lined with baking paper.

  5. Let the dough rise again for 30 minutes.

  6. Preheat oven to 230 C.

  7. Before putting the dough in the oven, make a slash down the center of the dough. This allows the steam to escape and for the dough to expand during baking.

  8. Place the lid on the pot and reduce the oven to 200 C. Bake on the center rack for 20 minutes. Once the 20 minutes is up, remove the lid and bake for a further 40 minutes or until golden.

  9. Let cool on a wire rack for one hour before slicing.

  10. Enjoy!