Sourdough Bread

The night before, make the levain starter. Pour water (50 ml) into a large mixing bowl. Stir in sourdough starter (50 g) until dissolved, then add strong white bread flour (50 g) and mix until smooth. Cover and leave for minutes (480) (8 hours) in a warm place. Start 480m timer

The next day, for the final dough, pour water (325 ml) into a large mixing bowl. Add sourdough starter (100 g) and stir until dissolved. Mix in strong white bread flour (400 g) and whole wheat flour (100 g). Cover with a damp cloth and rest for minutes (60) in a warm place. Start 60m timer

Now add the fine salt (0.5 tbsp) and water (25 ml), scrunching them into the dough until fully combined. Set aside, covered, in a warm place for minutes (30). Start 30m timer

Wet your hand slightly and give the dough four folds in the bowl, one at each 'corner'. This is one turn. Repeat this process another three times at minutes (30) intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours. Start 30m timer

To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of [fine semolina]. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for minutes (30). Start 30m timer

Dust a basket or cane banneton with [semolina] (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl. Cover the dough with a shower cap (or oiled cling film) and allow to rest for minutes (120) (1 to 2 hours), or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter. Start 120m timer

Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9). Bring your loaf out of the fridge and scatter [semolina] over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for minutes (30). Carefully remove the lid and bake for a final minutes (20), or until a malted golden brown. Remove to a wire rack to cool. Start 50m timer