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.
When the leaven is almost ready, mix the flour and water. Mix with dough hook until 'batter' is smooth, about 5 minutes on setting FOUR. Leave to rest 10 minutes and mix again for 5 minutes on setting 4.
Add the leaven and the salt to the flour mix and use speed 1 on the mixer with the dough hook for 10 minutes; then do 10 minutes on setting 4 until the dough naturally pulls away from the sides and bottom of the mixer bowl.
The dough should collapse and stick to the side of the bowl then return to a ball - the dough is stretching as it gets pulled from the sides.
Leave the dough, covered, at 25°C for 4 to 8 hours in a 2 litre plastic container, until the dough touches the top of the plastic box or double in size.
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.
