A simple yet tasty version your gut and family will love.

Sourdough has been around for so long, yet it's still seen as a super complicated a tough thing to get right. I'll be the first to admit it takes a bit of practice, but it's well worth it. Taking the lid off and seeing it the final result is truly an experience worth waiting for..

So without further adieu, below is one of my versions to get the ball rolling. You'll need the following before you can start:

• Active sourdough starter

• Bowl or banneton for your dough to proof

• Glass bowl

Ingredients (makes 1 loaf)

350g white, unbleached flour

70g sourdough starter (20% of flour weight)

245g room temp water (this is what's called 70% hydration)

7g sea salt (2% of flour weight)

Method:

1. One hour before your levain is ready, you'll need to make the dough. In a large bowl, mix together the flour and water together, reserving about 25g for later.

2. Mix just until your dough comes together. Cover with plastic wrap and let it rest in a warm area for 45 mins to 1 hour.

3. Mix your dough and levain together by hand using half of the reserved water to help incorporate. Rest for 20 minutes.

4. Add the sea salt and all of the remaining water and mix until incorporated. Slap and fold for 2 to 4 minutes or until your dough is smooth and begins to catch some air. Rest 15 minutes in the same warm area.

5. Perform 6 sets of stretch and folds spaced out by 30 minutes for the first three, then 45 minutes for the last three. Place the dough back in the warm area for each rest.

6. Let your dough rest for a final 30 minutes, undisturbed.

7. Dump out and shape the dough into a batard, and place into bannetons dusted with rice flour. The reason we use rice flour is that it's so fine and stops the dough from sticking.

8. Refrigerate overnight.

9. Preheat cast-iron pan to 260°C for 1 hour.

10. Carefully place a dusted loaf into the hot pan, score the top, and place your lid on top. Bake for 20 minutes.

11. Remove the lid and lower the oven temperature to 220°C. Bake for an additional 15 to 25 minutes, or until the loaf is a deep brown colour.

Additional pointers:

1. Wait for the bread to cool before cutting. This will help the final result

2. Play around with flour types. these will also take different amounts of water

3. The cast iron pan must be hot, do not shortcut this step.

4. Timing is everything so try and keep to it as closely as possible.

Ciao, TFB