Plain sourdough bread

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix the dough flour and dough water until no dry flour remains. Cover. Keep handling flour separate.

Rest covered for 30–45 minutes; this deliberately firm dough is easier to shape.

Add the active starter and dough salt. Knead on low for 5–7 minutes, stopping to scrape the bowl, until smooth and elastic. Avoid overheating or tearing the dough. Add optional dough water gradually only if the dough is stiff enough to tear when stretched.

Allow 4–8 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Look for about 60% growth, side bubbles and an aerated feel; nearer 70% growth may be needed at 22–23°C. Start checking after 3 hours in a warmer kitchen or 4 hours in a cooler one; avoid collapse or insisting on doubling.

On the lightly floured worktop, fold the edges inward, turn over and tuck the base with a scraper until taut. Stop before tearing. If it resists, add a covered 15-minute rest before continuing. Set seam up in the floured cloth-lined bowl and cover.

Refrigerate at 3–5°C for 8–12 hours. If poorly aerated at shaping, first give it another 30–60 minutes at room temperature; add that time when needed.

Preheat the covered stainless pot for 40 minutes at 240°C conventional / 220°C fan, within the pot manufacturer’s oven-temperature limit.

Allow about 40 minutes of heating in total and check that the oven has reached 220°C fan.

Turn the cold loaf onto oven-rated parchment and score about 1 cm deep through a clear patch. Prepare to transfer it into the hot pot after preheating.

After preheating, use oven gloves to transfer the scored loaf on oven-rated parchment into the hot stainless pot. Cover with the oven-safe lid and put the pot back in the oven.

Bake covered for 25–30 minutes at 240°C conventional / 220°C fan.

Remove the lid carefully and reduce to 220°C conventional / 200°C fan.

Bake uncovered for 20–25 minutes until deeply browned and about 96–98°C in the bread. For cheese bread, measure away from cheese pockets and reduce the final heat slightly if cheese scorches.

Lift the loaf carefully out of the pot onto a rack.

Cool on a rack for at least 2 hours before slicing; hot slicing can compress the crumb.