Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast, salt and sourdough discard.

Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need to it be fully smooth, just ensure that all of the flour is wet.

Cover the bowl in cling film and set it somewhere warm for 1 - 2 hours. You just want it to double in size, no more or it won't rise in the oven.

Around 45 minutes before you want to put your bread into the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.

Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour.

Scoop your dough out with your hands - if it's particularly wet it's perfectly fine to pour it onto the paper. If it's not too wet, use the flour and your finger tips to gently bring it into a round shape - you will need to pull each side over each other to do this. If your dough is too wet - don't fret, just try and bring it into some kind of shape without getting too messy.

Score your dough if you're able to - otherwise just leave it and it will open up naturally in the oven.

Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your discard bread inside the pot and put the lid back on.

Bake in the oven, with the lid on for 30 minutes at 220C/430F.

Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F.

Remove the bread from the oven and allow to cool on a wire rack for at least an hour before cutting.