Instructions

Autolyse Mix flour and water - rest 50 mins

Mixing Add Leaven and mix until incorporated, rest 15 mins then add salt and mix well again (slap and fold for 2-4 mins) - rest 15 more mins. Folding Perform 6 sets of stretch and folds spaced out by folds 3x every 15 mins and then 3x every 30 mins. Make sure to place the dough back in the warm area for each rest. 

Final Bulk Fermentation Let the dough rest for another 1.5 hours before shaping. The grand total after mixing in the salt is 4 hours.Pre-shapeDump out the dough. Pre-shape into a light boule and let rest for 10 mins 

Shaping Shape Doug into a Batard and place into dusted banneton with rice/all-purpose flour

Final shaped bulk fermentation the dough rest in the banneton basket for another hour 

Rest Chill in the fridge overnight.BakePreheat cast iron bread pan in the oven from cold to 500F for 50 mins. Then carefully place a dusted loaf into the hot pan, score the top, place the lid on and bake for 20 mins. Remove the lid and lower the oven temperature to 450F. Bake for an additional 20-30 min until the loaf is a deep brown. Remove and cool on a wire rack until room temperature.