Day 1: In a medium bowl, mix together the sourdough starter and water. Add the flour, and salt on top, and mix together using a wooden spoon, until a shaggy dough forms.

Turn the dough out onto your bench, making sure to scrape the bowl clean. Knead the dough together for about 5 minutes, then lightly oil the bowl and return the dough to it.

Cover with cling film, and rest for 30 minutes.

Perform your first fold: grab one side of the dough and stretch it out until you can fold it over the top of the dough. Turn the bowl a quarter turn, and repeat on all four 'sides' of the dough. Flip the dough over so that the folds are on the bottom, cover again, and rest for 30 minutes.

Continue folding the dough 4 more times (5 folds total), resting 30 minutes between each fold.

After the final fold, rest the dough for an hour at room temperature to ferment.

Turn the dough out on the bench, and shape into a boule or batard. Place the dough into a floured banneton, and cover with cling film. Rest in the fridge overnight.

Day 2: If the dough is proved enough when you want to bake, simply bake from the fridge. If the dough still needs a bit more proving, you can remove it from the fridge, and allow it to prove at room temperature.

Preheat the oven to 230°C fan, with a heat-proof lidded baking dish in the oven.

Remove the dough from the fridge, place a piece of parchment paper over the dough, and invert onto a cutting board. Remove the banneton carefully, and score the top of the dough with a lamé or very sharp paring knife.

Remove the baking dish from the oven, and lift the dough into it, using the parchment paper. Cover with the lid, and place into the oven.

Reduce the oven temperature to 200°C fan and bake with the lid on for 30 minutes.

Remove the lid from the baking dish, and return to the oven for a further 30 minutes, or until the crust is nice and brown, and the loaf sounds hollow when tapped on the bottom.

Allow the bread to cool fully before slicing.