Firstly, the day before, you need to refresh your starter. How to make a sourdough starter? Find out here.

Then. you need to do autolyse. I do it in the morning, to bake the loaf the next morning. Mix flour sand water (reserving 25 g water for later). Keep for 1.5 h.

After 1.5 h add all of the starter and half of reserved water.

After 15 minutes add salt and rest of water. In the recipe it says that it doesn't require mechanical mixing, but I tried both mixing with the standing mixer and by hand and it both turned out well.

Now you need to do the bulk fermentation for 4 h. You need to do 6 stretch and folds. First three every 15 minutes, then last three every 30 minutes. If you need to go out, you can leave the dough for longer time.

After first fermentation, you need to shape the bread. sprinkle some white flour onto the worktop. Place the dough on it. Pull it on the side and press too the middle. Then do the same on the other side. Spray the bread tin with oil spray and place the dough the folded side down.

Rest and proof after at least 12 h in the fridge, covered with cling film or a clean plastic bag. I did it for 16 h and it worked very well.

To bake: preheat the oven on a maximum temperature, fan setting. Place a small roasting tray in the bottom of the oven. When the oven is hot, pour a glass of water in it. Place the bread in the tin in the oven, and lower the temperature to 220 degrees C.

Bake for around 35 minutes until raised, browned and sounds hollow on the bottom.

Disclaimer: This is a homemade recipe for a sourdough bread. It has not been tested, therefore the actual content of FODMAPs after proving is not certain.