Fit the Spiral dough tool to the machine.

Add Ingredients 1 (sourdough starter, water, bread flour) into the medium bowl.

Mix until combined.

Leave to rest for about 20 minutes or until bubbles form.

Add Ingredients 2 (bread flour, water, brown sugar, salt) into the Mixer bowl.

Transfer the contents of the medium bowl into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 2 minutes.

Mix on speed 2 for 8 minutes.

Brush the large glass bowl with Ingredients 3 (oil).

Transfer the dough to the large glass bowl.

Cover with a tea towel.

Let prove for 2 hours, 30 minutes.

Flour the proofing baskets.

Transfer the contents of the large glass bowl to a lightly floured worksurface.

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

Divide the dough into 2 equal pieces.

Take one half and fold the edges of the dough back into the centre.

Roll the dough back on the surface to tighten the skin.

Place the dough seam side up in a proofing basket.

Repeat with the other half.

Leave to prove overnight in the fridge.

Take the dough out of the fridge and let it come up to room temperature.

Pre heat the oven to 230ºC.

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

Flour the baking trays.

Gently tip the dough out onto a baking tray.

Slash the top of the dough with a knife or blade.

Repeat with the second dough.

Bake for 30 minutes at 230ºC or until the loaf sounds hollow when the bottom is tapped.

Leave to cool.

Serve