Sourdough loaf

Place the sourdough starter, 300ml of tepid water and 600g of strong white bread flour, half the olive oil and salt into a large bowl or a mixer with a dough hook and kneed for five minutes, the dough should be fairly sticky, lightly grease a bowl with the remaining olive oil add the dough, cover with cling film and leave to prove, room temperature for 5 hours or in the fridge overnight
Once the dough has proved, return to the bowl or mixer, add the remaining flour and water and kneed for 10 minutes, return to the bowl, cover with cling film and allow to prove for another 2 hours in a warm place
Preheat the oven to 230 degrees
Line a baking sheet if making a loaf or if making baguettes prepare the baguette tins
Remove the dough from the bowl, knockback for 2 minutes and shape into a loaf, dust with semolina, cover with a damp cloth and allow to prove for a further hour
Place a small ramekin of water into the bottom of the oven, this will assist the loaf to rise
Once risen slash the top with a sharp knife and bake in the oven for approximately 30 minutes

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