Dissolve yeast in water, and add the sourdough starter and salt, then stir again. Add the flour in two batches and mix it using a stand mixer. Mix until the dough releases from the sides - this takes about 10-15 minutes. Let the dough rest for 8-12 hours under a shower cap at room temperature. I usually make the dough in the evening and leave it overnight.   The next morning, turn the dough onto a floured surface. Fold the dough over itself 4-5 times until it forms a tight loaf. Place it in a proofing basket, seam side up. Let the bread rest for 2 hours under a tea towel. Preheat the oven and a baking tray to 250 degrees Celsius (482 degrees Fahrenheit) with a fan. Turn the bread onto the hot baking tray and make a deep cut lengthwise on the top. Bake the bread in the oven for 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit) with a fan, followed by 20 minutes at 210 degrees Celsius (410 degrees Fahrenheit) with a fan. Let the bread cool on a wire rack for about 20 minutes before slicing. {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/F6RUQ0R8JK8.jpg?itok=Z39mBzBx","video_url":"https://youtu.be/F6RUQ0R8JK8","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]}

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