Step 1: Mix Water and Starter

Pour 1 cup (230ml) of water into a large bowl. Add 60 grams of active sourdough starter. Mix quickly with a wooden spoon until combined.

Step 2: Add Dry Ingredients and Mix

Add 2 ¾ cups (340g) of bread flour, 2 tbsp (15g) of crushed or whole flaxseeds, and 1 tsp (6g) of salt to the bowl. Mix with the wooden spoon until there is no more dry flour, forming a shaggy dough. No kneading is required at this stage.

Step 3: First Rest

Cover the bowl and let the dough rest for 40 minutes.

Step 4: First Stretch and Fold

Wet your hand. Gently stretch one side of the dough up and fold it towards the center. Repeat this process for all four sides of the dough. Then, lift the dough and slap it back into the bowl. Repeat the lift and slap action several times until the dough forms a smooth ball.

Step 5: Second Rest

Cover the bowl and let the dough rest for another 40 minutes.

Step 6: Second Stretch and Fold

Repeat the stretch and fold, and lift and slap steps from before. The dough should now be very elastic.

Step 7: Bulk Fermentation

Cover the bowl and let the dough rise until it doubles in size. This usually takes 2-3 hours, depending on the ambient temperature. The dough should be full of bubbles.

Step 8: Shape the Loaf

Transfer the dough to a clean work surface (no flour needed). Wet your hands and tuck the dough under itself to tighten its surface, forming a round ball. Leave the dough ball uncovered for 30 minutes.

Step 9: Prepare Proofing Basket and Dough

Sprinkle flour generously onto a proofing basket. Also sprinkle flour on the dough ball. Use a dough scraper to free the dough from the work surface and turn it upside down.

Step 10: Fold and Roll the Loaf

Gently stretch the dough into a rectangle. Follow the folding steps shown in the video: fold one side over, then the other, then roll the loaf tightly. Place the rolled dough into the proofing basket, seam side up. 'Stitch' the loaf by pinching the seams together. Sprinkle a little flour on top.

Step 11: Final Proof

Cover the proofing basket with a towel and let it proof in the fridge overnight, or on the counter for 1 hour. Test readiness by gently poking the dough with your finger; it should bounce back slowly.

Step 12: Prepare for Baking

Preheat your oven to 450°F (230°C). Transfer the proofed dough from the basket onto a baking tray lined with parchment paper. Sprinkle a little flour on top of the dough and smooth out any excess. Score the bread with a sharp blade or knife down the center. Sprinkle a little water around the bread on the tray.

Step 13: Bake (First Stage)

Cover the baking tray with another tray of the same size to create a steamy environment. Place the covered tray into the preheated oven and bake at 450°F (230°C) for 25 minutes.

Step 14: Bake (Second Stage)

Carefully remove the top tray from the oven. Reduce the oven temperature to 390°F (200°C) and continue baking for 10 more minutes, or until the crust is golden brown and crispy. The bread should make a hollow sound when tapped on the bottom, indicating it's perfectly baked.

Step 15: Cool and Serve

Remove the baked sourdough bread from the oven and let it cool on a wire rack before slicing. Serve with butter or your favorite spread. Enjoy!

• Use the 'lift and slap' technique for effective dough development.

• Test dough readiness by poking with a finger; it should bounce back slowly.

• A hollow sound when tapping the bottom of the baked bread indicates it's perfectly done.

• For the final proof, you can either proof in the fridge overnight or on the counter for 1 hour.