Beginners Sourdough bread

Once you have got your starter going which will take about 5 to 7 days you are ready to make your first loaf.
Simple recipe for Sourdough
Ingredients
500g strong bread flour (best results 400g white 100g wholemeal or spelt)
10g salt
150g starter
300/320 ml tepid water

Mix the flour, salt and starter and then add the water. Best not to add all at once incase it gets too wet. Start by adding 250ml and then increase slowly. 
You want to have a good soft dough but not too wet and sticky as it is difficult to handle.
Depending on the flour you may need a little more or a little less water.

Knead on a lightly floured surface for at least 10 minutes. Do not skimp on time, this is really important.

Place in a bowl and cover. Leave in a warm place for 3 hours.
Turn out dough and knead again for a minute or so.
Prepare a bowl lined with a clean tea towel and lightly flour the teatowel. This is a good time to add some sesame seeds or mixed seeds. Place them in the bowl and when you put the dough back in they will stick nicely to the outside.
Put the dough into the bowl with the fold at the top and prove for another 3 hours.
I find the best result is to put it in the fridge and leave overnight so I bake it the following morning. This means preparing the first phase of the loaf about 6pm in the evening.

Baking instructions
I use an Aga which has a great result but a fan oven is ok if you can turn off the fan you get a better result.
Heat a large heavy (Le Creuset type) casserole dish and lid in the oven for about 20 minutes to get it really hot in the roasting oven of the Aga or at a temperature of 230 C.
When hot remove from the oven and place the dough into the dish. The seeds should have settled into the dough. Now is the time to mark it with some cuts such as a star shape or other.
Put the lid on and put back into the oven. I place a small tray of boiling water into the oven to increase a humidity.
Bake for 20 to 25 minutes and then remove lid and bake for another 20 to 25 minutes. Fill up the water tray if necessary. This is what gives the wonderful chewy crust!
Remove onto a wire cooling rack and serve when ready.