Place the sourdough, flour and water into a stand mixer bowl

Knead on a low speed with a dough hook until a dough forms

Increase the speed for 1 minute and add the salt

Knead on a medium to fast speed for 5 minutes

Cover and place into the fridge overnight

Turn out onto a lightly floured surface and knock back

Shape and place the dough into a floured banneton

Cover with lightly oiled cling film and leave to prove until doubled in size

Preheat the oven to 200° Celsius

Bake for 45 minutes

Leave to cool on a wire rack before slicing