Make up the leaven by mixing 25g active starter with 50g flour and50g warm water. Leave at 26°C for 4 to 8 hours until doubled in size. Try and guess when this will be and mix the flour below one hour before the leaven is fully risen.
Mix flour and water and leave at 26°C for over an hour.
Add the leaven and the salt to the flour mix and use speed 1 on the mixer with the dough hook for 14 minutes so the dough naturally pulls away from the sides and bottom of the mixer bowl.
Leave at 26°C for 6 to 8 hours in a plastic container.
Fold the dough at 4 or 5 hours and then again at the end.
Put the folded and shaped loaf into a well floured banneton and leave for 1 to 2 hours at 26°C.
Bake in a hot, covered dutch oven at 250°C for 45 minutes then remove the lid and b@ke for a further 10 to 15 minutes.
