Instructions

1. Add water to sourdough discard and mix thoroughly to combine.
2. Add 500g flour and mix to form a dough. It may be a bit sticky.
3. Set aside to rise for 4-6 hours until risen.
4. Remove the dough from the bowl, it will be sticky.
5. Knead 180g flour into the dough and form it into a smooth ball.
6. Place the dough in bowl and cover for 30 mins.
7. Remove the dough from the bowl and wet it with a couple of tablespoons of warm water and add salt.
8. Knead the salt and the water into the dough.
9. Set aside again in a bowl and cover for another 30 mins, the dough will flatten slightly.
10. Sprinkle your work surface and the top of the dough with a little flour,
11. Fold all the edges of the dough into the centre until it forms a nice smooth ball.
12. Push all sides of the dough into your open palms to gently shape it into a smooth firm ball to build a bit of tension.
13. Sprinkle tea towel with flour and rice flour to stop the dough from sticking, place in a round medium bowl and place the dough upside down on the cloth in the bowl.
14. Use a bowl the right size so the dough will keep from spreading outwards while helping it to rise upwards. 
15. Place the dough in the refrigerator for at least eight hours or overnight.
16. Remove the dough from the refrigerator and allow to stand for two hours before baking.
17. After 1 1/4 hours, Preheat the oven to 250C/500F
18. Place your oven-proof pan with lid empty into the oven for 30 mins.
19. Reduce the temperature to 220C/440F.
20. Remove the pan from the oven.
21. Place a flat plate, cake lifter or cake board on the top of the bowl with the dough after unwrapping it slightly.
22. Turn the bowl over on to the flat surface.
23. Remove the bowl and the cloth from the dough.
24. Make a couple of slices on the side of the dough with the edge of a sharp knife to make a design and help steam escape.
25. Gently slide the dough into the hot pan, be careful not to get burnt. Use oven gloves!
26. Add two tablespoons of water into the pan around the sides of the dough. This will produce the traditional sourdough bread crust as the bread steams.
27. Cover the pan and place into the oven for 25 mins,
28. Remove the pan from the oven, then remove the lid from the pan.
29. Place the bread back into the oven for a further 25 mins to finish baking.
30. Remove the bread from the oven.
31. Place on a wire rack and allow to cool before cutting.

• Servings : 6
• Ready in : 1190 Minutes
• Recipe Type :
• Ingredient : Sourdough