Mix together the flour, sourdough starter and water in a bowl until combined.
Add the sugar and salt and mix to incorporate.
Turn out on to a clean kitchen surface and knead for 10 minutes.
Put the dough into a lightly oiled bowl, cover with a damp tea towel and let it prove for 2½-3 hours.
You won't notice as much of a rise in the dough as you would with a normal, yeasted bread and it will take a lot longer.
Turn out the dough onto a clean kitchen surface and knock back.
Portion the dough into two and shape into two ball-shaped loaves.
Flour generously, and place each loaf seam side up in a bowl, lined with a heavily-floured tea towel - without the cloth, your loaf will stick in the bowl and you won't be able to turn it out.
Leave to prove for a further 2½ hours.
Preheat the oven to 230°C/450°F/Gas 8.
Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam.
Turn the loaves out onto a baking tray or hot baking stone.
Using a thin sharp knife score two or three times on the top of the loaf and place in the oven.
Bake for 35-40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.
Mix up your soup with our tantalisingly tasty Soup Toppers! This recipe is perfectly suited to our S...
Mix up your soup with our tantalisingly tasty Soup Toppers! This recipe is perfectly suited to our T...
Mix up your soup with our tantalisingly tasty Soup Toppers! This recipe is perfectly suited to our C...