Simple Sourdough Bread Recipe

You need to have an active Starter.
Mix the flour and water together. Cover with cling wrap or a damp kitchen towel and leave for 30 min.
After the 30 min rest mix the starter through the wet flour. Cover with cling wrap or a damp kitchen towel and leave for another 30 min. After the rest use a spatula or your clean hands to evenly incorporate the salt into the mixture.

Turn the dough on to a clean lightly floured surface and knead for approximately 10 minutes or until the dough is soft and elastic - resist the temptation to add extra flour if the dough feels sticky, rather spray some cooking oil on your hands.
Return the dough to an oiled mixing bowl. Cover with cling wrap or a damp kitchen towel and leave for 4 hours at room temperature.
If your kitchen is cold you can leave the dough in the oven with the light on and the door slightly open.

After 4 hours place the dough onto a floured workspace, start folding the dough from one side into the centre repeat this with all the sides.
Use your hands or a dough scraper and gently scrape the dough into a tight ball.
Use your fingers to pinch seams and make sure its a tight ball. Gently rub some flour onto the top of the dough and let rest for 2 min or until the top and sides of the dough is less sticky.
Prepare a proving basket or a pyrex dish with a cotton kitchen towel - by lightly dusting with flour.
Place the dough, seamed side facing up, into the proving basket. Cover with the pyrex dish lid or cling wrap to prove overnight in the fridge.

The next morning carefully turn your dough out from the proving basket onto a baking tray, pyrex dish lid or baking paper(use inside your dutch oven)
Preheat your oven to 230°C (446°F).

Scoring bread dough plays an important role in baking and helps your dough to rise consistently. So get creative use a sharp knife and cut the surface of the dough about 1/2 cm deep.

Baking times might vary depending on the oven you use.
If you are using a baking tray or stone pour boiled water into an extra dish that was preheated with the oven to create steam, bake the dough for 35 minutes or until a golden-brown crust has formed
If you are using a Pyrex dish or Dutch oven bake the dough for 30 minutes then remove the lid and continue to bake, uncovered, for a further 20 minutes or until a golden-brown crust has formed.

Your bread should have a hollow sound when tapped on the bottom or you can use a thermometer to test the internal temperature it should read, over 95°C/ 203°F.