How to make white sourdough bread

• On day 1, combine 30g wheat sourdough starter with 150g strong white wheat flour and 150g water. Mix well, cover and keep at room temperature for about 12 hours.
• On day 2, combine 300g of the sourdough from earlier (the rest i.e. 30g of it goes back into the fridge for your next bake), 435g strong white bread flour, 260g water and 9g salt to form a dough and knead for 10 minutes.
• Place the dough back into the bowl, cover with a lid or polythene bag and leave to rest for about 2 hours at room temperature until it has visibly expanded.
• Punch down the dough, give it another quick knead, then shape it into a loaf and place seam-side up into a pre-floured proving basket. Cover with a polythene bag to prevent the dough from drying out.
• I tend to prove my sourdough breads in the fridge overnight as it fits in better with my daily routine. Whether you're proving in the fridge (I proved the loaf for 24 hours) or at room temperature (the time it takes will vary and may take as little as 2 or up to 7 hours), make sure your sourdough loaf has almost doubled in size before you bake it.
• I bake with a La Cloche baking dome for an extra crunchy crust and moist crumb. If you don't have a La Cloche baking dome, turn out the loaf onto a baking tray lined with baking paper once you have preheated the oven to 220°C. Bake for 10 minutes at 220°C and at 200°C for a further 30 minutes. If using the La Cloche, take off the domed lid for the final 10 minutes.
• Cool on a wire rack and enjoy the deliciousness of this white sourdough loaf. It's great toasted too!