San Francisco sourdough bread

Step 1: Mix the 3 ½ oz active sourdough starter and 1 ½ cups lukewarm water, then add the 16 oz strong white bread flour and 1 ¾ oz wholemeal flour and stir until no dry flour is left. Cover and rest 45 minutes.

Step 2: Sprinkle on the ⅓ oz salt with a splash of water and squeeze it in. Over the next 2 hours give the dough 4 sets of stretch-and-folds, 30 minutes apart.

Step 3: Leave covered at room temperature for another 2–3 hours, until risen by about half, airy and jiggly. A common mistake is cutting this rise short, which gives a dense, gummy loaf.

Step 4: Tip onto the worktop, shape into a tight round and put seam-side up in a basket or bowl lined with a cloth dusted with 2 tbsp rice flour. Cover and refrigerate for 12–24 hours.

Step 5: Heat the oven to 475°F (450°F fan) with a lidded casserole inside for 45 minutes. Turn the cold dough onto baking paper, slash the top with a razor or sharp knife and lower into the hot pot.

Step 6: Bake covered for 20 minutes, then uncover, turn down to 450°F (400°F fan) and bake 20–25 minutes more, until deep brown and it sounds hollow underneath. Cool at least 1 hour before slicing.