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dilitteral
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Mix starter, brown sugar, oil and water.
Add flour and mix until shaggy dough.
Squish and mix dough with hands for 5 minutes.
Cover and perform 3 stretch & folds 30 minutes apart.
Cover and let rise until almost double.
Tip out and cut in two.
Shape and rest for 15 minutes.
Shape into loaves and put in tins lined with baking paper.
Cover and rise until just over top of pans.
Dust with rice flour and score.
Place tins in roasting pan and throw in a handful of ice cubes.
Bake at 250C for 20 minutes and then at 200-220C for 20 minutes.