Building the levain

Hour 0:00

• Mix 71g flour, 71g water, and 7g ripe starter. Cover and leave at room temperature overnight.
• Refresh your starter at the same time, this will also be used tomorrow.

Main dough

Hour 12:00

• Autolyse (45 mins): Mix 355g white flour, 47g whole grain, and 210 g water (keep 10 g aside). Let it rest for 45 minutes to hydrate the flour.

Hour 12:45

• Add 47g ripe starter and the levain to the autolysed flour and water. Mix until well incorporated and rest for 15 minutes.

Hour 13:00

• Add the 10g salt and the remaining 10 g of water. Knead the dough to distribute the salt.
• Bulk fermentation

Hour 13:00

• Stretch and folds: Perform four sets of stretch and folds, spaced 20 minutes apart (80 minutes total).

Hour: 14:20

• Cold bulk fermentation: Transfer the dough to an oiled container. Seal it and place it in the refrigerator for roughly 24 hours.
• Shaping and building

Hour: 38:00 (ish)

• Shape & rise: Take the dough out of the fridge and shape it into a tight log or boule. Place it into a basket lined with baking paper.
• Preheat: While the dough rises on the counter for 1.5 hours, preheat your oven to 250°C with the Dutch oven inside.
• Score and spray: Just before baking, score (cut) the top of the loaf with a sharp blade. Spray the dough lightly with water.

Bake

Hour: 39:30

• Lid on (30 mins): Carefully place the loaf into the Dutch oven. Bake with the lid on for 30 minutes.
• Lid off (20 mins): Remove the lid and bake for a final 20 minutes: the internal temperature should reach a temperature of 96°C (205°F).
• Place on the counter and allow to cool for around 3 hours for the crumb to set.