In a large bowl whisk together the water, sourdough starter and olive oil.

Next add the flour and salt and mix together until well combined. The dough will look lumpy and shaggy but that is ok.

cover the bowl with cling wrap and rest for 30 minutes in a warm spot. After this we will do 3 - 4 sets of stretch and folds.

After resting for 30 to 60 minutes start the first stretch and fold by grabbing the edge of the dough and pull it up then fold over the centre, spin the bowl 1/4 turn and repeat until you get all the way around. If the dough is not too tight yet keep folding until it won’t stretch anymore. Now let it rest covered for another 30 minutes or so.

Repeat the stretch and fold technique 2 - 3 more times before covering the bowl and placing in a warm spot to rest and double in size. I like to place under my rangehood lights.

After the dough has almost doubled in size, usually around 4 - 6 hours, place the dough on a lightly floured bench and fold the edges up to the centre, turn the dough over and apply tension to the surface of the dough ball by cupping your hands around the base and pulling it towards you, Turn the dough around a few times repeating the process. Now your dough will be smooth and ready for the final proofing.

Roughly shape the sourdough mixture to match your banneton or proofing basket then turn the dough upside down so the bottom of the dough is facing up and place into your proofing basket (lightly dusted with rice flour).

Cover your dough with a damp tea towel and place it in the fridge for minimum of 12 - 16 hours.

Preheat oven with the dutch oven inside for 30minutes at 250°C.

Gently turn the dough out of the banneton, place a piece of baking paper on top of the dough and quickly invert the proofing basket. Score the top of the dough with a scoring knife or razor blade and place into the dutch oven, put the lid on and into the oven to bake.

Turn the oven down to 240°C and bake for 30minutes with the lid on then remove the lid and cook for a further 15 minutes.

Once cooked the internal temperature of the bread should be around 96 - 98°C then take it out of the Dutch oven and place on a wire rack to cool down. That's it, enjoy.