Day 1:

To feed your starter:

• In the morning, place your starter, water and flour into a large mixing bowl and mix to combine *
• Leave for at least an hour, until nice and bubbly **

To make the bread:

• Add the water to the fed starter and mix to combine
• Then add the flour and salt and mix together by hand until completely mixed ***
• Cover the bowl and set aside in a warm place for an hour
• You will now do the first of the lift and folds where you take the edge of the dough, lift it up and bring it to the middle. Turn the bowl slightly and repeat the lift and fold 25 times
• Cover and set aside, and repeat hourly up to four times more ****
• Cover and leave on the counter overnight

Day 2:

• Liberally dust a banneton
• Repeat the lift and fold process ten times and gently place the dough into the banneton
• Dust the top with flour and cover with a shower cap
• Place into the fridge to prove for at least 3 hours *****
• Remove the dough from the fridge
• Line your enamel baking tin with baking paper and place the opening of the tin over your dough
• Invert the tin, allowing the dough to tip into it
• Score the top of the dough with a sharp blade
• Place the lid onto the tin and place the tin into your cold oven
• Turn the oven on to 190° Celsius and set a timer for 60 minutes
• After an hour, remove the lid and leave to bake for a further 10 minutes
• Remove from the oven and tip the bread out, remove the baking paper and place onto a wire rack to cool, scored side up
• The longer you leave the bread to cool, the better, but it must stand for at least an hour before cutting