Make up the leaven by mixing 20g active starter with 75g flour and 65g warm water. Leave at 25°C for 4 to 8 hours until doubled in size.
At the same time as making the leaven, mix the flour and water and leave at 25°C as well. Mix with dough hook until 'batter' is smooth.
When the leaven has risen:
Add the leaven and the salt to the flour mix and use speed 1 on the mixer with the dough hook for 30 minutes until the dough naturally pulls away from the sides and bottom of the mixer bowl.
Then leave covered for 30 minutes.,
Knead again for a full 15 minutes on setting 1.
Leave the dough, covered, at 25°C for 8 hours in a plastic container, until the dough touches the top of the plastic box.
Shape the loaf into a well floured banneton and leave in the fridge for 8 hours or more.
Put the loaf in a hot dutch oven and slash the top of the loaf really deeply.... add a big splash of water to the dutch oven just before putting the lid on.
Bake in a hot, covered dutch oven at gas mark 8 for 42 minutes then remove the lid and bake for a further 25 minutes OR try: bake covered in a pre-warmed dutch oven for 25 minutes and then remove the lid and bake for another 25 to 35 minutes until the loaf is a dark brown.
