7g dried yeast
100ml lukewarm water
1 tablespoon malt extract or clear honey
225g sourdough starter at room temperature
225g strong white flour
1 teaspoon salt
Whisk the yeast into the water and stir in the malt extract or honey.
Stir in the sourdough starter.
Sift the flour and salt over the top and stir to make a soft but not too sticky dough.
Knead for 6 minutes by machine or 10 minutes by hand then place in a lightly oiled bowl. Turn the dough to coat it in the oil then cover with oiled clingfilm,
Allow the dough to rise in a warm place until doubled in size, about 2 hours.
Knock back the dough by kneading lightly by hand then make a round shape. Place on a lightly floured baking sheet. cover with oiled clingfilm and leave in a warm place to rise until soft and pillowy, about 45 minutes.
Meanwhile, heat the oven to 220c. Place a baking stone in the top third of the oven and an empty roasting tin in the bottom third.
When the dough is nearly ready to go into the oven, slash in 3 places using a serrated knife. Allow the dough to recover for 5 minutes. Boil the kettle.
Slide the dough on to the hot baking stone in the oven. Pour a cupful of boiling water into the roasting tin to create steam.
Turn the oven temperature down to 200c. Bake the loaf for 30-40 minutes or until it sounds hollow when tapped on the underside.
Transfer to a wire rack to cool.