Combine water and flour

Form into ball and let sit covered in bowl for 1 hr to let gluten start activating (Autolyse)

Now add starter and then salt and use hands to combine

Now you should knead dough for around 15mins until you can pull dough and it doesn’t break and you can see some light through it (this is the window pane test)

Form into ball and and put in bowl (no flour or oil) - cover with damo towel and rest for 4 hrs

Now you can shape ball by pulling sides over and over until nice and tight on one side (this is the envelope fold)

Lightly rice flour cloth in bowl and rest upside down for another 30mins covered with towel (or for stronger sour dough taste leave for at least 8 hours covered in fridge)

Preheat oven to 290c with hot skillet and baking dish on bottom

Place ball on skillet and score with big X across

Place in oven for 35mins and turn down to 230c and put boiling water in baking tray

Turn off oven and leave in for another 15mins (or less if you don’t want really brown crust)

Place on cooling tray for at least 1 hour

Eat and enjoy