| 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. |