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Get the dough out onto a floured surface.
Tuck the dough underneath to straighten it up and keep its shape.
Gather the dough with your fingers and use a scraper to shape it, trying to keep its round core shape.
Let the dough rest for about 30 minutes to an hour.
Place the dough into a preheated heavy-based pan with a lid.
Spray the lid with water to create a steam bath.
Bake the dough at 210°C for 30 minutes with the lid on.
Remove the lid and bake for another 25-30 minutes to brown the loaf.
Let the bread cool for 5-10 minutes before removing it from the pan and letting it cool completely on a wire rack.
Slice and serve the sourdough with butter.