• 1 pound (3 1/3 cup or 450g) bread flour
  • 2 teaspoons salt
  • 1 to 1 1/2 cups water
  • Sourdough starter (1/2 – 2/3 cup or so, not overly important)

Mix flour and salt and add a goodly dollop of sourdough starter and knead for around 20 minutes. Knead until you have developed enough gluten to have enough elasticity to pass the “window pane test.” (where you can stretch the dough and see light through it)

Let rise for a while. (8-24 hours depending on temperature)

Bake at 400 for around 30 minutes (until internal temperature is around 200-210).

Let rest for a few minutes and take it out of the pan to cool further.