DAY 1 

LEVAIN

1. Feed your starter in the ratio 1:1:1 and mark the glass with a rubber band in order to use the levain at it's peak.
   If in doubt how to do this check out our Sourdough Baking Guide
   
   

MAIN DOUGH:

1. After mixing the levain, mix water and flour from the main dough recipe and let rest for autolyse until the levain peaks.
   
2. Then add the levain, knead until incoorporated and let rest for 30 min.
   
3. Then add salt and knead until smooth.
   
4. Transfer the dough into a lightly oiled container with a lid, and Coil Fold every 20 min the first hour and then after 40 min. Then let rest for bulk fermentation 2-4 hours until it has risen by approximately 40% or passes the floating test.
5. Coldproof overnight for 10-16 hours. 
   
   Remember to watch your dough not the clock. Total bulk time varies depending on starter activity and room temperature!
   

DAY 2

1. Preheat the oven to 250 C air with your baking steel and an empty baking tray in the bottom to create steam with. 
2. When oven has warmed for min. 45 minutes, boil some water, then remove the dough from the fridge and carefully pour onto a non-floured kitchen table. Leave the dough plain or sprinkle with flour, oats or seeds. Then cut out in desired sizes with a wet bench knife, and transfer to a baking sheet.
3. Transfer the baking sheet onto the baking steel in the oven and carefully pour boiling water in the bottom empty baking tray to create steam. Close the oven door and turn the oven to normal over/under heat function. Bake for 8-10 minwith steam, then take out the baking tray with the remaining water, and bake for another 10 min or unil golden, with air function. 
   
4. Let cool on an oven rack for a few minutes before before cutting. 

If you want to share your results and sourdough journey with us, feel free to tag @The_Brown_Bakery