Simple sourdough bread

Instructions

1. Mix the ingredients of the pre-ferment and form into a ball. Place in a tall glass container (covered with cling film) and leave to rise until it has tripled in volume. (approx. 12 hours)
2. When the volume has tripled, mix the pre-ferment with the remaining ingredients of the main dough. Pre-knead for approx. 2 minutes in the food processor at a slow speed.
3. Knead for a further 10 minutes at medium speed. If the window test is successful, the dough has been kneaded sufficiently. The dough should now be wet enough to stick to the bottom of the bowl, but not to the sides. If necessary, add more flour or water until the right consistency is achieved.
4. Shape the dough into a rough ball and leave to rise for 2 hours, covered with cling film.
5. Then fold the dough a few times and roll it into a nice ball. Have as much flour ready as necessary to prevent the dough from sticking to the work surface.
6. Place the dough in a well-floured proofing basket and cover with cling film. A rubber band is useful for holding the dough in place.
7. Either leave to rise in the fridge for approx. 12 hours (then flour the proofing basket more) or leave to rise at room temperature for approx. 3-4 hours.
8. Preheat the oven with cast iron pan to 230°C top/bottom heat approx. 3⁄4 hour before it is ready to bake.
9. Turn the dough out of the bread basket onto a lightly floured work surface. Cut crosswise and place in the pan. Reduce the temperature to 220 °C.
10. Bake for 40 minutes with the lid on, the last 10 minutes without the lid.