Method

1. Mix the active sourdough starter with warm water. Add the flour and salt. Carefully mix the ingredients by hand and form into a rough shape. Cover the dough with a tea towel and leave to rest for 1 hour.

2. Begin the bulk fermentation process by stretching and folding the dough every 30 minutes 4-6 times to strengthen the dough.

3. Using a spatula or dough scraper, tip the dough onto a non-porous surface or worktop and shape the dough into a round or oval. Place in a flour-dusted proofing basket and cover with a tea towel. Put the dish, with your dough, in a plastic bag and place in the fridge overnight to slow proof.

4. Take the dough out of the fridge the next morning and leave it on the counter to rest.

5. Place a dutch oven inside the oven and preheat to 230C (fan).

6. Just before baking, tip the dough onto a breadboard lined with parchment paper and score with a sharp knife or scissors.

7. Remove the pot from the oven and lift the parchment paper with the dough inside. Careful, the pot will be very hot. Place the cover on top of the pot and place back in the oven to bake for 25minutes.

8. Remove the cover and bake for a further 15-18minutes to create the golden crust.

9. Carefully remove bread from the oven and pot and leave to cool (it should sound hollow when you tap the bottom).

10. Slice thinly and enjoy as 1 serving of complex carbohydrates. Our personal recommendation is to enjoy 1 slice of sourdough bread with our shakshuka recipe!

Second Nature special tip

For more information about Naomi’s sourdough, head over to our Instagram @secondnature_health and watch Naomi’s IGTV video!