Add the flour to a clean mixing bowl. Mix the salt through the flour. Add the water and sourdough starter to the flour. Combine all the ingredients together to form a rough dough.

Turn the dough out on to a clean surface and knead for approximately 10 minutes or until the windowpane effect has been achieved. The dough should be smooth, soft and elastic.

Return the dough to the mixing bowl, cover with cling film and allow the dough to prove for 4 hours at room temperature.

After 4 hours turn the dough onto a clean work surface and knock the dough back.

Form the dough into a tight round ball.

Prepare a proving basket by lightly dusting with flour. Place the dough, seamed side facing up, into the proving basket. Loosely cover the proving basket with a clean tea towel and leave to prove for another 3 – 3½ hours.

To bake, preheat your oven to 230°C / 210°C fan assisted (445°F / Gas 8). Place a shallow baking tray into the bottom of the oven to preheat with the oven.

Carefully turn your dough out from the proving basket onto a baking tray dusted with flour (the domed side with the indentations from the proving basket should now be facing up and the seamed side on the baking tray).

Using a sharp knife cut the surface of the dough, this is what is known as the baker’s signature.

Boil a kettle of water then pour the boiled water into the dish that was preheated in the bottom of the oven, this will create steam in the oven while baking.

Place the baking tray with the sourdough into the oven and bake for 30 to 35 minutes or until a good crust has formed and the loaf sounds hollow when tapped on the base.