Sourdough

Add sourdough starter, 100 g water and 100 g flour into a bowl and mix to combine.

Let rest for 20 minutes until bubbles start to foam.

Fit the splashguard, then fit the Dough Tool.

Add 500 g flour, 300 g water, brown sugar, salt and the flour mixture into the appliance bowl.

Knead for 5 minutes on speed 2 until the dough has formed.

Brush a clean bowl with oil.

Transfer the dough into the bowl and cover with a damp tea towel.

Prove for 2 hours 30 minutes until doubled in size.

Flour the proofing baskets.

Transfer the dough onto a lightly floured work surface.

Gently use your fingertips to spread the dough out on the surface.

Divide the dough into two equal pieces.

Take one piece and gently pull the edges of the dough into the centre.

Turn the dough over and shape into a ball.

Transfer the dough into the proofing basket, seam side up.

Repeat this process with the other piece of dough.

Prove in the fridge overnight.

Remove the dough from the fridge and let it come up to room temperature.

Preheat the oven to 230ºC.

Flour the baking trays.

Place a small oven proof container filled with boiling water into the bottom of your oven.

Place the dough on the baking trays.

Cut slashes on top of the dough.

Bake for 30 minutes at 230ºC until hollow-sounding when tapped.

Remove from the oven and let cool.

Serve.