Sourdough Bread

For the sourdough starter:

In a 2-quart/litre jar, combine 2 cups flour (whole wheat or all-purpose) and 2 cups water. Stir to mix thoroughly. Cover the mouth of the jar with breathable fabric and secure with a rubber band. Set in a warm place to ferment.

Feed the starter once a day until it begins bubbling (usually about 7-10 days). Each day add 1/4 cup flour and 2 tbsp water and stir well. Once the starter begins bubbling, it is ready to be primed for use in baking. To prime, add 1/4 cup flour and 2 tbsp water once every 8 hours for 24 hours, mixing well after each addition.

For the sourdough loaf:

In a large mixing bowl combine water and sourdough starter.

Add flour, mix until the water is fully absorbed and a shaggy dough forms. Cover with a towel and leave to rest for 20 minutes.

Sprinkle salt evenly on surface and knead dough for 5 -10 minutes or until a completely consistent dough is achieved.

Cover with a damp dishtowel and let sit for 1 1/2 hours. Every 30 minutes, fold the dough into itself from all four corners. Keep the dough covered between foldings.

Cover dough with a damp towel and let sit undisturbed for 6 to 8 hours or until it has doubled in size.

Fold and shape dough into a ball, cover and then let rest for 20 minutes. (At this point, if using seeds or spices, spread them on a clean surface and roll dough over them to coat.)

Shape again, tightly this time, and transfer, upside down, to a bowl coated with olive oil. Cover and allow to rest for 1 1/2 to 2 hours at room temperature.

Preheat oven to 245°C/ 475°F. Transfer dough directly onto hot baking surface, score the top with a bread knife and bake for 10 minutes. Lower the heat to 204°C/400°F and bake for another 25 minutes. Remove from oven and transfer to a cutting board or cooling rack. Allow to rest for 15 to 30 minutes before slicing.