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1
For the starter: mix the yeast, water and flour together and put in a glass bowl, covered with a tea towel, leaving at room temperature for 3-5 days until it bubbles and smells slightly vinegary.
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2
Stir the mixture with a wooden spoon 2-3 times per day.
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3
For the dough: put the flour and the salt in a large bowl and mix in the starter along with enough warm water to make a soft dough.
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4
Knead on a flat surface until the dough is smooth and elastic.
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5
Put in a clean bowl and cover with clingfilm.
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6
Leave in a warm place to rise until roughly doubled in size - this can take 2-3 hours depending on the temperature and how vigorous the yeasts are.
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7
Turn back on to the surface and knock back.
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8
Rest the dough for 10 minutes then shape into a round.
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9
Put in a well-floured basket to rise.
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10
This should take about 1 1/2 hours but don't panic if it takes longer.
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11
Build up the fire in the oven until it is about 230C/450F which will take about 50 minutes.
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12
When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook
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13
Open the oven door and turn the dough gently out of the basket on to a well-floured wooden peel.
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14
Slash the top with a sharp knife, place the dough on the floor of the oven and bake with the door shut for 30-40 minutes.
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15
Put your oven gloves on and open the door.
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16
Using the wooden peel, bring the loaf out of the oven and tap the base to make sure it sounds hollow - this is a sign that it is cooked.
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17
Cool on a wire rack before slicing and serving with good butter and homemade jam.
