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. One hour before the levain peaks, mix water and flour from the main dough recipe and let rest for autolyse.
   
2. 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. Then preshape with a bench knife, let rest 30 min and final shape. Coldproof overnight 10-16 hours.
   

DAY 2

1. Preheat the oven to 250 C air with your empty cast iron bread pan, I use my Challenger Bread Pan, for minimum 45 minutes.
2. Remove the dough from the fridge, place into the cast iron bread pan, score with your bread lame and cover with a lid. (For extra steam put an icecube into the bread pan)
3. Turn down the oven to 200 degrees C and bake for 20 min. Then remove the lid and turn up the oven to 250 C for approximately 10 min or until dark golden. 
4. Let cool on an oven rack min. 20 minutes before cutting. 

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