Ingredients

For the starter 

• 80 grams Wildfarmed Life-changing Bread Flour
• 40 grams of water at room temperature, about 18 degrees C
  

For the dough 

• 320 grams Wildfarmed Life-changing Bread Flour
• 130 grams Mature starter
• 190 grams First addition water 
• 65 grams Second addition water 
• 8 grams of fine sea salt
  
  

Method 

1. To make the starter, mix together the flour, water, and sourdough starter into a soft dough. Place it in a bowl, cover, and let it bulk ferment for 12–18 hours at room temperature. The starter should double in size and have a bubbly, honeycomb-like texture inside.
2. Combine the flour, starter, and the first addition of water to form a dough. If using a stand mixer, mix on the slowest speed for 5 minutes. If mixing by hand, knead for 8–10 minutes. Let the dough rest for 30 minutes at room temperature.
3. Gradually mix in the second addition of water until the dough becomes smooth.
4. Add the salt along with the last portion of water and knead the dough until fully developed, about 5–8 minutes. The dough should be supple and slightly shiny. If you're unsure if it's ready, take a small piece and gently stretch it. You should be able to see light through it. If the dough tears before you can do this, it needs more kneading.
5. Shape the dough into a ball and place it in a lightly oiled bowl or container. Cover and let it ferment for 2 to 3 hours at room temperature, until it doubles in size. Fold the dough every 30 minutes during this time, performing 3–4 folds in total. To fold, wet both hands, grab the dough from one side of the bowl, stretch it over itself, and repeat on the other sides, rotating the bowl 90 degrees each time. After the final fold, let the dough rest until it's bubbly and nearly doubled in size.
6. Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough, smooth side down, into a flour-dusted proving basket. Let it prove in the fridge for 10–12 hours.
7. Preheat a Dutch oven or lidded casserole dish in an oven set to 250°C (230°C fan). When the oven is up to temperature, tip the loaf out of the proving basket onto a piece of greaseproof paper. Dust the top of the dough with flour and score it with a razor blade or small serrated knife.
8. Remove the dish from the oven, take off the lid, and lower the dough into the dish using the greaseproof paper. Replace the lid and bake for 20 minutes. Then, carefully remove the lid and bake for another 10–15 minutes. To check if the loaf is done, lift it out of the dish and tap the bottom. It should sound hollow and have a crisp, golden-brown crust.
9. Once baked, remove the loaf from the dish and cool it on a wire rack. Let it cool completely to room temperature before slicing.