Leavened bread: Stage 2

Put into a food-processor bowl: 300 g leaven, 1 kg plain white flour (French Type 65), 18 g salt, 440 ml water at the right temperature, and 1 g yeast.

Then knead on minimum speed for 3 minutes, and 3 further minutes a little faster (speed "1").

Note: For the best way to knead, see: A few tips for effective kneading at home.