In a bowl, mix together, starter, water and flour.

Combine to form a sticky dough.

Cover and set aside for four hours or until double in volume.

Now place this firm starter in refrigerator overnight.

Remove it from fridge and set aside on counter for two to three hours until it comes to room temperature.

In a larger bowl, add flour, wheat gluten, salt and mix well.

Add in the firm starter and 3/4 cup of water to make a sticky dough.

Cover and set aside for 15 minutes.

Now take it onto the counter and start kneading.

When the dough becomes firm, add a tbs of water and knead.

Knead for 15 minutes and do a window pane test.

By the end, the dough must be slightly sticky but still firm to touch.

Oil a bowl, place the dough inside and rotate so that the dough is coated with oil.

Cover with cling film and set aside for 4 hours or until double in volume.

Gently transfer dough back to counter, without deflating it too much.

Shape it into a loaf and place it in a parchment lined bread tin.

Cover with cling film and refrigerate overnight.

Take it out two hours before baking and place it on counter to bring it back to room temperature.

Half an hour before baking, preheat oven to 250°C.

Place a deep tray at the lower rack of the oven.

Remove the wrap and place the tin in the middle rack of the oven.

Pour boiling water in the tray placed at the lower rack and close the oven door immediately.

Bake until the top is nicely browned. It took nearly one hour in my oven. But check your loaf at 30 minutes.

Remove the loaf from the tin and cool on a wire rack for one hour.

Slice it and enjoy!