Step 1

4 pm Feed a mature starter then leave for 4-6 hours, or until doubled in size, bubbly and floating in water (float test). Use the sourdough starter at its peak, before it starts to sink again (you will see “snail” trail on the sides of the jar when it starts to deflate).

Step 2

8 pm Combine the starter, water, half of the flour and sugar (if using) in a large mixing bowl. Use a dough whisk to stir until no dry streaks of flour remain. Cover and rest for 30 minutes or up to an hour.

Step 3

8.30pm Stir in the rest of the flour and salt. The dough will be shaggy and dry. Use your hands to squeeze and sort of massage the dough, flipping it over, until all the flour has been incorporated. You aren’t kneading the dough, just making sure the ingredients are combined. Shape the dough into a bowl, drizzle a little oil over it and turn it over to grease on both sides. Cover the bowl and rest for 30 minutes.

Step 4

9 pm Wet your hands (or use the dough whisk or a spatula) and do a series of stretch and folds. Grab the underside of the dough and fold over the top.

Step 5

Rotate the bowl a quarter turn at a time and repeat until you have completed four sets of stretching and folding. Repeat two times at 30 minute intervals (9.30pm and 10 pm). The dough should be smoother and more elastic by now.

Step 6

Overnight – Transfer the dough into a greased rectangular Pyrex container, cover and leave to rise at room temperature overnight (8-10 hours) or in the fridge (10-12 hours) if it is a warm night. The timing is variable as the ambient temperature, humidity, strength of the starter and other factors play into it.

Step 7

10 am Grease two 7 inch cake pans with oil or cooking spray. Sprinkle a little cornmeal on the bottom. Use wet hands or a scraper to divide the dough in half. Mist your worktop with water.

Step 8

Gently stretch one portion into a rough rectangle. Fold the dough into three sections, like a letter (letter fold).

Step 9

Rotate the dough and roll into a ball. Flip over, seam side down, and shape using your hands and a bench scraper into a small round loaf.

Step 10

Keep turning on the countertop, shaping between your hands and slightly tucking under until the loaf is smooth. Repeat with the second piece of dough.

Step 11

Transfer into the prepared cake pan. Cover and place it in the fridge to cold-proof overnight (10-18 hours) or in a cool place in the kitchen for 5-6 hours or until the loaf springs back slowly leaving a small dent when prodded gently with your finger. If it springs back really quickly you need to allow it to rise for a little longer.

Step 12

Preheat the Air Fryer at 400°F (200°C) for five minutes. Add a small ramekin of water in the fryer to create steam.

Step 13

Lower the heat to 385°F (195°C) and remove the ramekin. Place the pan in the air fryer and bake for 14 minutes. You can score the loaf if you like but I found it did not make much of a difference.

Step 14

Bake for a further 14 minutes (28-30 minutes total) or until the underside of the bread sounds hollow when tapped and the internal temperature is over 200°F (95°C) when checked with a thermometer.

Step 15

Use tongs or a small silicone oven mitts to flip the loaf directly into the air fryer basket.

Step 16

Cool the bread on a wire rack. Bake the second loaf in the same way but adjust the cooking time slightly. Since the air fryer will be hot, your loaf might bake in about 26-28 minutes.

Step 17

Wait until the bread has cooled down before slicing. Store in a bread bag or slice the and freeze the entire loaf. You can toast the slices straight from frozen and it will keep for up to three months.