Preheat the oven to 220'C.
Place all of the ingredients in a large bowl and bring together by hand. Once coming together, transfer to a lightly floured surface and knead for 10 to 12 minutes until stretchy in consistency and light in colour.
Place the dough back in the bowl, cover and leave to prove in a warm place for up to 2 and a half hours. As sourdough is a very wet mixture it will take a lot longer to prove than breads making using yeast.
Once the dough has fully risen, place it back onto the surface and knock it back. Place in a baking tin and bake for 35-40 minutes.
«After your bread class at L'atelier des Chefs, you will be given a sourdough starter. Incorporate it into your next batch of bread and reserve a little of the new dough to keep your starter going.»