Step 1: Check your starter is active: Make sure the starter was fed 4–6 hours ago and floats in a spoon of water (the float test). A sleepy starter will not lift the loaf.
Step 2: Layer the ingredients: Pour in the water first, then the flour; place salt in a corner and dig a well in the center for the starter. Brush oil on the pan walls to prevent sticking. Liquids on the bottom, dry on top keeps clumps away.
Step 3: Pick the cycle: Choose the Dough cycle to handle mixing and first rise (about 1.5 hours). Sourdough needs more time than yeast dough, so skip the quick setting.
Step 4: Shape and second rise: When the cycle ends, take out the dough, gently deflate, shape into a round loaf, and return it to the pan. Dust the top with flour. Let it rise 45–60 minutes until eight-tenths full.
Step 5: Bake: Switch to the Bake cycle (or move to an oven at 220°C / 425°F for 30 minutes). When it comes out, tap the bottom — a hollow sound means it is done. Cool on a rack 1 hour before slicing.
