Ingredients

• 500g/1lb 2oz strong unbleached white bread flour
• plus extra for flouring
• 300g/10½oz sourdough starter
• 250ml/9fl oz water
• 10g/¼oz brown sugar
• 10g/¼oz salt
• flavourless oil
• for greasing

Directions

• Mix together the flour
• sourdough starter and water in a bowl. Add the sugar and salt. Turn out on to a clean kitchen surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent).
• Put the dough into a lightly oiled bowl
• cover with a damp tea towel and let it prove for 2½-3 hours. You won't notice as much of a rise in the dough as you would with a normal
• yeasted bread and it will take a lot longer.
• Turn out the dough onto a clean kitchen surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously
• and place each loaf seam side up in a bowl
• lined with a couche cloth or a heavily-floured tea towel - without the cloth
• your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours.
• Preheat the oven to 230C/450F/Gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35-40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.