Make up the leaven by mixing 20g active starter with 75g flour and 75g warm water. Leave at 25°C for 4 to 8 hours until doubled in size.
Try and guess when this will be and mix the flour and water one hour before the leaven is fully risen, or mix the flour and water at the same time as the leaven and leave at 25°C as well.
Add the leaven and the salt to the flour mix and use speed 1 on the mixer with the dough hook for 4 minutes or maybe more so the dough naturally pulls away from the sides and bottom of the mixer bowl.
Leave in the mixer bowl for 20 minutes and knead again. Wait a further 20 minutes and give a.final knead.
Leave the dough, covered, at 25°C for 6 hours in a plastic container.
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.... add a big splash of water to the dutch oven just before putting the lid on.
Bake in a hot, covered dutch oven at 250°C for 35 to 40 minutes then remove the lid and bake for a further 20 to 25 minutes.
