Step 1

Grease a bowl with oil and set aside.

Step 2

Place water, flour, salt and active Mother sourdough starter into mixing bowl and mix 10 sec/speed 4, then knead Dough /4 min. Form into a ball, then place in the prepared bowl. Cover with a tea towel and set aside in a warm place to prove for 1 hour.

Step 3

Then, keeping dough in bowl, gently stretch and fold dough out and over itself 4 times every 30 minutes (see Tips). Place dough on a silicone bread mat or work surface and stretch into a rectangle. Fold the shorter sides of dough a ⅓ of the way towards the centre. Fold the top and then the bottom edges into the middle. Push the dough into a rectangle, fold in half and shape into a log. Place the loaf, seam side down, onto a baking tray (30 x 40 cm). Cover with a tea towel and set aside to prove for 30 minutes (see Tips).

Step 4

Preheat oven to 250°C.

Step 5

Score loaf with a few shallow cuts. Place ice cubes on a separate baking tray. Place bread on the top shelf of oven and baking tray with ice cubes onto lower shelf. Bake for 10 minutes (250°C), then reduce oven temperature to 220°C and bake for a further 20-30 minutes or until cooked (see Tips). Place on a wire rack to cool before slicing to serve.