Step 1

For both recipes, in a mixing bowl combine the dry ingredients. Pour over the water and add the sourdough starter. Use a spatula to thoroughly mix together into a sticky dough (if it feels too thick add 20-30g extra water). Cover with a plate and leave at room temperature overnight or all day, around 8-10 hours, until the dough has doubled in size.

Step 2

After this time use a spatula to fold over the dough 3-4 times in the mixing bowl (this will strengthen the gluten for a better rise in the tin), then scoop into a greased or lined bread tin (see tip above) or breadmaker tin. Sprinkle with sesame seeds (optional). I used a 21cm x 11cm x 7cm bread tin.

Step 3

Cover the tin with a plastic bag to prevent the dough drying out (making sure it doesn't touch the dough). Keep in a warm position (18-24°C) for 3-4 hours until the dough has risen to the top of the tin, or by about a third.

Step 4

Preheat oven to 220°C (or 200°C fanbake). Place a roasting tray in the bottom of the oven.

Step 5

Once the oven is heated put the bread tin in the oven and immediately pour one cup of boiling water into the preheated roasting tray. This creates steam for a good rise and a thin crust. Turn down the heat to 200C and bake for 50 minutes until the crust is golden. Remove the bread from the tin. If the base is pale return bread minus the tin to the oven for 5-10 minutes until evenly golden.

Step 6

*Alternatively, bake in a breadmaker using the "bake only" setting for 50-60 minutes.

Step 7

Cool completely on a rack before slicing or moisture will be lost from the bread and it will stale faster. See storage tips above.