Add the chunks of bread (can be any type, including mixed) to a bowl with the water and 100g of starter and mix together well

Cover in clingfilm and leave in fridge overnight

Remove soaker from the fridge and mash up any remaining lumps

Add the flour to a bowl and add the salt and remaining starter on opposite sides

Add the soaker to the bowl and mix well until thoroughly combined

Knead for 10 minutes until smooth and stretchy

Cover and place dough in the fridge for 8-12 hours.

Turn out the dough onto a lightly oiled surface and shape, maintaining as much surface tension as possible by puling the edges together in the middle and then flipping the dough and stretching the top surface to remove the bottom seam

Heavily flour a proving basket (suggest 2:1 mix of bread flour and rice flour)

Place dough in proving basket and cover for 1- 1.5 hours until well risen

Preheat oven to 240C for at least 30 mins

Turn out dough onto your baking surface which should be dusted with semolina

Score with a razor blade as desired

Throw 1/4 cup of water into the oven

Place the dough in the oven and reduce heat to 220C