Simple white sourdough loaf recipe - flour

Method

• For the starter: mix the yeast, water and flour together and put in a glass bowl, covered with a tea towel, leaving at room temperature for 3-5 days until it bubbles and smells slightly vinegary.
• Stir the mixture with a wooden spoon 2-3 times per day.
• For the dough: put the flour and the salt in a large bowl and mix in the starter along with enough warm water to make a soft dough.
• Knead on a flat surface until the dough is smooth and elastic.
• Put in a clean bowl and cover with clingfilm.
• Leave in a warm place to rise until roughly doubled in size - this can take 2-3 hours depending on the temperature and how vigorous the yeasts are.
• Turn back on to the surface and knock back.
• Rest the dough for 10 minutes then shape into a round.
• Put in a well-floured basket to rise.
• This should take about 1 1/2 hours but don't panic if it takes longer.
• Build up the fire in the oven until it is about 230C/450F which will take about 50 minutes.
• When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook
• Open the oven door and turn the dough gently out of the basket on to a well-floured wooden peel.
• Slash the top with a sharp knife, place the dough on the floor of the oven and bake with the door shut for 30-40 minutes.
• Put your oven gloves on and open the door.
• Using the wooden peel, bring the loaf out of the oven and tap the base to make sure it sounds hollow - this is a sign that it is cooked.
• Cool on a wire rack before slicing and serving with good butter and homemade jam.