- 500g strong white flour
- 300g sourdough starter
- 250 ml water
- 2 tsp brown sugar
- 2 tsp salt
- Vegetable oil spray
Using a spatula mix together the flour, sourdough starter and 250ml water in a bowl.
Add the sugar and salt, stir.
Turn out onto a floured surface and with floured hands knead for 10 minutes until the dough is quite elastic.
Place the dough into a lightly oiled bowl (cooking spray is very useful to oil the bowl).
Cover with a damp tea towel and leave to prove somewhere warm for 3 hours.
Turn out the dough onto a lightly floured surface and knead to knock out the air bubbles.
Place a piece of muslin or a tea towel into a mixing bowl and heavily flour to prevent the loaf from sticking to the bowl.
Place the dough seam side up into the muslin. Cover with a damp tea towel and leave to prove for a further 3 hours.
Preheat the oven to 210⁰C fan/gas 8.
Place a baking tray into the bottom of the oven filled with cold or ice water. This helps to create steam in the oven.
Turn the floured loaf onto a hot stone pizza plate and score the bread 3 times.
Bake for 30-40 minutes until the loaf is golden. The loaf should sound hollow when tapped on the bottom. Place on a wire rack to cool.