Place the flour in a large bowl and mix in the sourdough starter.

Slowly pour in the water while mixing with your hands or a spoon until a sticky dough forms.

Cover and leave for 30 minutes to rest.

Sprinkle over the salt and gently knead it into the dough.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or use a stretch-and-fold method in the bowl.

Return the dough to the bowl, cover with a clean tea towel and leave at room temperature for 4–6 hours, or until doubled in size.

Shape the dough into a round loaf by tucking the edges underneath, then place in a lightly floured proving basket or bowl.

Cover again and leave to rise for 2–3 hours, or overnight in the fridge for better flavour.

Preheat the oven to 220°C and place a lidded casserole dish or Dutch oven inside to heat up.

When ready to bake, carefully remove the dish, place the dough inside, score the top with a sharp knife and cover with the lid.

Bake for 20 minutes with the lid on, then remove the lid and bake for another 20 minutes until golden brown and crusty.

Leave to cool on a wire rack before slicing. Best served fresh with a little plant-based butter or dipped in olive oil.