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

Whisk to combine, cover the bowl with cling film and leave on the counter for 8 hours *

Add the flour, water and salt to the starter

Using a dough hook on your stand mixer, knead the bread for 10 minutes

Cover the bowl with cling film or a shower cap and leave to prove overnight **

Generously dust your work surface with flour and tip the dough onto the flour

Divide the dough into 2 and gently shape into a ball

To use straight away, place each ball onto a well floured kitchen towel, flour the tops and cover with cling film and leave to rest for 30 minutes

If you want to go ahead with freezing the dough, dust the dough with flour, wrap in cling film, place into a freezer bag and put the dough in the freezer

To defrost, place the dough into the fridge overnight and then remove from the fridge and allow to come up to room temperature

When it is at room temperature, remove from the bag, shape into a ball and place the dough onto a well floured kitchen towel

Flour the top, cover with cling film and leave to rest for 30 minutes

Gently roll the dough onto a floured work top and shape into a baguette shape, as long as your baking sheet

Place the dough back onto the floured kitchen towel, flour the top and cover with cling film

Leave to prove for 2 hours

Preheat the oven to 230° Celsius

Check that your dough passes the probe test and gently turn the dough onto a lined baking tray, inverting the dough

Slash your bread a few times and bake for 20 minutes

Remove from the oven and leave to cool completely on a wire rack before slicing