Ingredients: Sourdough starter Plain flour Water

Your will need a good starter. For best results, use one like this which is active/bubbly

Get a kitchen scale, turn it on

Place a mixing bowl on scale

Zero the scale

Add 60g of starter to the bowl

Zero the scale again

Add 120g of plain flour

Zero scale again

Add 140g of water

Mix to combine

Cover with cling wrap, let it sit overnight

The next morning, it will look like this

Put on scale the zero it

Add 300g of plain flour

Zero your scale

Add 250ml of water. Temperature TBC?

Mix well (This was mixed for 30 seconds total)

Cover it. Leave it all day, come back to it in the evening

After resting all day, It looks like this

Clean your bench

Flour the bench

Pour mixture onto the bench, add flour if is too runny (like this was) and work it with your hands until it is firms a nice ball. (This will take about 5 mins) Working it is developing the gluten

Clean bench

Form a nice ball with the dough

After 30mins, repeat the kneading process

Place in a bowl and cover

Place in fridge

Add some olive oil

Put dough in

Put in a warm cupboard for 3 hours. It will double or triple in size

Oven for 45mins @200 degrees

Should sound hollow when tapped

Get it out

Enjoy!