Instructions

1. Add water to sourdough discard and mix thoroughly to combine.
2. Add flour and mix to form a dough. It may be a bit sticky.
3. Set aside to rise for 4-6 hours until risen. Place a piece of the dough in a bowl of cold water, it should float after a few minutes. The starter for the bread in the picture did not pass the float test. You can judge the results! If you follow all the steps to the end and your starter was bubbly and active your bread should still rise.
4. Remove the dough from the bowl, it will be sticky. If it is too sticky to work with add up to 100g extra flour a little at a time. It must still be sticky but workable.
5. Knead the dough by slapping on a clean smooth surface. Slap it on to the work surface, then gently pull it towards you almost in a rolling motion to distribute the yeast evenly.
6. Continue slapping, pulling and rolling the dough for at least ten minutes or until the dough is a bit smooth
7. Place the dough in bowl and cover for 30 mins.
8. Remove the dough from the bowl and wet it with a couple of tablespoons of water and add salt.
9. Distribute the salt into the dough by folding as if you were making an envelope i.e. fold the bottom up, the sides into the centre and the top to cover the bottom as well as a bit of the side.
10. Repeat the envelope motion for 5-10 mins.
11. Set aside again in a bowl and cover for another 30 mins, the dough will flatten slightly.
12. Sprinkle your work surface and the top of the dough with a little flour,
13. Fold all the edges of the dough into the centre until it forms a nice smooth ball.
14. 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.
15. Sprinkle the tea towel with bread flour and rice flour to stop the dough from sticking. 
16. Place the dusted towel in a medium bowl and place the dough upside down on the cloth in the bowl. Use a bowl the right size so the dough will keep from spreading outwards while helping it to rise upwards. 
17. Place the dough in the refrigerator for at least eight hours or overnight. Depending on how early in the day you start preparing your bread, it may be possible to bake it on the same night. I usually mix my dough around 1 pm.
18. Remove the dough from the refrigerator and allow to stand for two (2) hours before baking.
19. After 1 1/4 hours, Preheat the oven to 250C/500F
20. Place your oven-proof pan with lid empty into the oven for 30 mins
21. After the pan has heated for 30 mins, reduce the temperature to 220C/440F.
22. Remove the pan from the oven.
23. Place a flat plate, cake lifter or cake board on the top of the bowl with the dough after unwrapping it slightly.
24. Turn the bowl over on to the flat surface.
25. Remove the bowl and the cloth from the dough.
26. 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.
27. Gently slide the dough into the hot pan, be careful not to get burnt. Use oven gloves!
28. 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.
29. Cover the pan and place into the oven for 25 mins,
30. Remove the pan from the oven, then remove the lid from the pan.
31. Place the bread back into the oven for a further 25 mins to finish baking with the lid removed.
32. Remove the bread from the oven.
33. Place on a wire rack and allow to cool before cutting.
34. NB: There are many variables when making sourdough bread. The room temperature where you are will determine how quickly your sourdough works. The quality of the flour used and how you work the dough to distribute the yeast.
35. Alternative method: If you have a very active starter i.e. growing rapidly, use 2 tbsp starter and mix with 100g bread flour, cover with plastic wrap and allow to rise for 4-6 hours. 
36. Using 200ml water dissolve your risen sourdough by mixing thoroughly. Add 400g flour and form into a sticky dough. 
37. Set aside for 30 mins.
38. Continue from step four (4) until done. There should not be any need for additional flour as the dough should have the right amount of stickiness.

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