Mix the salt and 50ml of the water until the salt is dissolved. This will make it easier for the salt to mix throughout the bread.
In a bowl combine the starter, the strong white flour and the salt water mix.
Slowly add the water and mix to get a soft dough. Make sure not to add too much water.
Lightly oil a work surface and knead the dough for 15 minutes or until it is smooth and elastic.
Place the dough in a floured or oiled bowl and cover with cling film. Leave in a warm place for up to 5 hours until it has doubled in size.
Knead the dough until it is smooth, knocking the air out. Roll it into a ball.
Flour a baking tray and place your dough on top. Put more flour on top of the dough and cover with cling film.
After an hour place it in the fridge so it can prove overnight.
In the morning remove from the fridge and leave at room temperature for an hour.
Heat the oven to 210 Celsius and put the bread in.
Bake at 210 Celsius for 30 minutes and then for 15 minutes at 190 Celsius.
Remove from the oven and let cool on a wire rack.