- 250g strong white bread flour, plus extra for flouring
- 150g sourdough starter
- 125ml water
- 5g brown sugar
- 5 g salt
- Rapeseed oil, for greasing
Mix the flour, sourdough starter and water in a bowl. Add the sugar and salt. Turn out on to a clean kitchen surface and knead for 10 minutes
Put the dough into a lightly oiled bowl, cover with a damp tea towel and prove for 2½-3 hours. It won't notice rise as much as a normal, yeasted bread and it will take a lot longer.
Turn out the dough onto a clean kitchen surface and knock back. and shape into a ball-shaped loaf.
Flour generously, and place the loaf seam side up in a bowl, lined with a couche cloth or a heavily-floured tea towel - without the cloth, your loaf will stick in the bowl and you won't be able to turn it out.
Leave to prove for a further 2½ hours.
Preheat the oven to 230C/450F/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven.
Bake for 35-40 minutes until a good crust has formed and the loaf sounds hollow when tapped on the base.