Add flour to dissolve the starter, mixing with a wooden spoon until easy to do so.

Remove the wooden spoon and continue by hand.

Knead the dough by hand, using both fists for easier and effective kneading.

Dough is ready when it feels smooth – like a baby’s bottom.

Another way of checking readiness is to push a wet finger in the dough, if it springs back quickly, dough is ready.

Cover the dough and keep it in a warm place until it doubles in size or cracks.

Cut a piece for a loaf.

Fold loaves on a floured wooden board.

Shape the dough.

Once shaped, place the loaf in a bread tin. The dough only fills half of the tin to allow for rising.

Place the loaf in an oiled bread tin with the fold facing down. Notice the round loaf with the fold facing up. Cover the loaves and wait until they double in size or crack.

Keep a piece of the dough for the next bread making. Add flour and knead until stiff.

Place in salted bowl with the folds facing down and keep in a cool ventilated place for the next bread making.

Alternatively use a wooden trough – the traditional way of mixing the dough.

Kneading of the dough in a trough.

Good rising – ready for baking.

Good rising – ready for baking.