Sourdough Loaf (Pain au Levain)

For the leaven

• 1 tbsp sourdough starter
• 100g flour
• 100g water

For the dough

• 450g all-purpose flour
• 50g whole-wheat flour (10%)
• 375g water (75%)
• 100g leaven (20%)
• 10g salt (2%)

1. Two nights before baking, make the leaven.
2. The morning before baking, mix the dough. Combine leaven with 350g warm water. Then add the flour and mix until no dry flour remains.
3. Cover and let sit for 30 minutes. Add the salt and 25g warm water and mix to incorporate the salt.
4. Bulk ferment for 3-5 hours (4 hours at 70°F ambient temperature).
5. Pre-shape the dough then bench rest for 30 minutes.
6. Shape the dough into its final shape and place bottom-up in a floured proofing basket.
7. Proof overnight in the refridgerator.
8. Preheat the oven to 450°F with the dutch oven inside.
9. Turn out dough into dutch oven, slash, replace the lid, and bake for 20 minutes.
10. Remove the lid, turn oven down to 425°F and bake for another 20 minutes.