This recipe doesn't scale perfectly. If you're planning on making a double batch, expect it to need a bit more flour.

Warm the water to approximately 33 C / 93 F), and mix it with the flour. Leave the flour to hydrate for 15-30 minutes.

Once the flour has hydrated, mix in the sourdough starter and salt. See my post on sourdough bread techniques for detailed instructions on how to add in ingredients, fold the dough and form a loaf.

Allow to rise in a warm location until doubled in volume (about 6-12 hours depending on temperature). Use the dough folding procedure 3-4 times during this rise.

Place the dough on a well-floured surface and cut into 2 equal pieces. Gently pull and shape the dough into a ball, using flour as needed. Avoid kneading as you don't want to break the delicate bubbles.

Place the dough balls in floured baskets (or bowls lined with floured tea towels) and allow them to rise one last time for 2 hours (or overnight in the refrigerator with a lid -see notes for details).

Preheat to 500 F (250 C). Gently place the loaves in the baking dishes (see notes for options). Score the top of the loaf with a sharp knife.

Bake for 30 to 50 minutes until brown. The exact timing will depend on whether your oven can get to 500F (mine can't!). It also depends on whether you're baking in a Dutch oven, loaf pan, or baking sheet.

The loaf is done when the outside is nicely browned and the loaf sounds hollow when tapped. Cool on a rack before slicing.