Day 1: evening
1) Feed sourdough white levain / starter.
Day 2: morning
1) Mix ingredients - flour and water mixing time as per bakers preference.
2) Post mix, let dough sit for 20-60 minutes to autolayse. Fully hydrate the flour and develop the gluten.
3) Add active starter and mix.
4) Add salt and mix.
5) 1st ferment - 2.5 - 3 hours, temperature dependent. Ideally keep dough between 22-26°C, and complete series of 3 stretch & folds / coils, 45-60 minutes apart.
6) Scale and mould the dough, and final shape into bannetons / tins. Place in fridge to ferment overnight at 4°C.
Day 3: morning
1) Prewarm oven to 230-235°C.
2) Score loaf and bake at 230-235°C for 35-40 minutes. Internal temperature should be >95°C when baked.
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