Sourdough loaf - recipe

In a large bowl or the bowl of a freestanding mixer, with the dough hook attached, mix together the flour, starter and water, then add the salt and sugar.

Knead the dough on a lightly oiled surface for about 10 minutes or until you can stretch it out thinly until it becomes transparent.

Place in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place to prove for about 2 ½ – 3 hours or until it has doubled in size (you may need to leave longer than the advised time)

Turn the dough out onto the clean surface to knock it back. You can do this by kneading the dough by rolling your fist and fingers to knock out the air then fold the dough back on itself several times.

Split the dough into 2 pieces and shape into 2 round loaves. Place these upside down into a heavily floured bowl or a bowl lined with a floured tea towel. Leave to prove for another 2 ½ – 3 hours or until it has doubled in size. Alternatively you could prove in the fridge overnight.

Preheat the oven to 230°C (210°C fan, gas mark 8) and place a baking tray in the base of the oven with about 1 litre of cold water in to create some steam.

Turn the loaves onto a baking tray, heavily dusted with flour, or a hot baking stone. Slash the top with a sharp knife.

Place the loaves into the oven and bake for 30 minutes then lower the temperature to 200°C (180°C fan, gas mark 6) for a further 15-20 minutes until the loaf is golden brown and the base sounds hollow when it’s tapped.

If you don’t want to eat both loaves, you can freeze one. Allow to cool completely then double wrap in cling film to protect when frozen. When you are ready to eat, remove from the freeze and bring to room temperature. Wrap in tin foil and warm in the oven for 10-15 minutes to refresh.