Sourdough bread

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the 300g flour and ½ teaspoon of sea salt in a bowl, then add 300ml of warm water and 100g of unfed starter.

Step 2

Cover with a towel and leave it to rise somewhere warm for 3 to 4 hours, or until doubled in size.

Step 3

Either use your sponge straight away or chill it, covered, overnight.

Step 4

Now to make the sourdough bread. Bring the sponge up to room temperature (if needs be), combine it with the flour and 2 teaspoons of salt, then turn it out onto a floured surface.

Step 5

Knead for 10 minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover and leave to rise in a warm place for 2 to 3 hours, or until doubled in size.

Step 6

Tip the dough onto a floured surface, knock out the air, then shape it into a round loaf on an oiled baking sheet.

Step 7

Cover and prove for about 1 hour in a warm place, or until it doesn’t spring back when prodded.

Step 8

Preheat the oven to 220°C/425°F/gas 7.

Step 9

When the dough is ready, place a tray of water in the base of the oven (this will help it develop a good crust) and score the top of the loaf with a sharp knife.

Step 10

Bake for 30 to 40 minutes until golden and sounds hollow when tapped. Cool on a wire rack.

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