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If using whole wheat grain, weigh 700g of grain and mill as finely as possible into a large mixing bowl.
If using pre-milled flour, weigh that into the bowl using a digital scale.
Add salt and ground linseed to the flour, if using, and mix thoroughly.
Add water and sourdough starter and mix the dough thoroughly until combined.
Mix the dough with an electric mixer for 5-10 minutes, or do a series of stretch and folds every 30 minutes for the first few hours of dough fermentation.
Ferment the dough for anywhere between 3-4 hours in summertime, up to 8-10 hours in cooler conditions.
Once the dough is visibly risen and bubbly, grease your pan and the inside of the pan lid.
Shape the dough into a log shape and place it gently into the pan, closing the lid.
Proof the dough for as long as it takes to rise about 1-2cm in the pan.
Preheat your oven to 220°C / 430°F.
Bake the bread, lid on, for 20 minutes at 220°C / 430°F, then turn the oven down to 200°C / 390°F for the final 20 minutes.
Remove the loaf from the pan and place it back into the oven for a further 5-10 minutes.