Sourdough Bread

Mix salt and flour, then add water and starter and combine. • 800g bread flour
• 10g salt
• 460 ml water
• 320g sourdough starter
Knead until elastic and the windowpane effect has been achieved.  
Return to oiled mixing bowl, cover with film, and let prove for 4 hours.  
Knock the dough back, and form into two tight round balls. Place in floured proving basket, cover with a clean towel, and let prove at room temperature for 3 - 3.5 hours, or overnight in the fridge.  
Preheat oven to 450° F oven with a shallow pan on the lower rack.  
Turn dough onto a floured baking tray. Score with a sharp knife. Place boiling water in the shallow pan to produce steam while baking. Bake for 30 to 35 minutes.