8 am - build levain (15g of 100% hydration starter from fridge (can be unfed but should be a reliable starter), 30g of strong bread flour, 30g of cold tap water)
4 pm - mix together 400g strong bread flour, 40g wholemeal flour, 300g water (28-29 degrees Celcius).
5pm - Mix in all the starter to the mix, 9g of fine sea Salt, additional 20g of water. Squeeze it all together using your hands and continue to fold over its self until you feel the dough coming together smoothly (i.e. one coherent mass), wetting hands frequently to avoid sticking. Don't forget the scraper sides of the bowl to mix back in. If you measure the temperature of the dough now, it should be about 26 deg C. Cover the bowl with a plate until the next step.
5.30 pm - perform a stretch and fold and cover bowl with a plate. I generally do 3 total sets. First set at 5.30pm, Second set at 6pm and final set at 6.30pm. after that, put the lid or plate back on and let fermant until 8.30/9pm. the dough should have increased in volume and be gassy with some bubbles.
9pm - Flour a work surface, carefully ease out the dough onto the floured surface. Flour the top also. I use strong bread flour for this stage. Using the bench knife or dough scraper, gently shape the dough into a round ball. Be light with the touch to avoid the dough sticking to the scraper. Use extra flour lightly where needed. Let rest for about 20 minutes.
9.30 pm - Begin the shaping of the dough by lightly re -flouring the top surface of the dough. Flip it over and shape either into a batard or boule. Make sure after it's shaped it's quite taut and no longer sticky to the touch. Place in a bannenton floured with brown rice flour seam side up. Cover with a bag, trap some air inside and tie closed. Leave to rest for about 20 minutes on the worktop. Place in the fridge overnight and bake anytime the next morning.
The next morning, preheat the oven with a cast iron pot with lid in the oven at 250degC for 45mins-1 hour. When the oven is ready, remove bannenton from the fridge. Cut a piece of parchment to size to ensure the dough can be flipped onto it. Score the loaf how you like. Remove dutch oven from the oven, remove lid and place the scored loaf inside along with the parchment paper. Pop the lid back on and bake in the oven at 250 deg C for 30mins. After 30 mins remove the lid and reduce temperature to about 330degC. Parchment paper can also be pulled out at this stage. Continue to bake for another 10-15 mins until well browned, turning after every 5 mins to ensure even colour.
Let rest for 2-3 hours and enjoy!
I've used rye flour instead of wholemeal with great results too! This is a great work day recipe as the work for the dough can be done in the morning or after work. Timings can be flexible by couple of hours too and I've had some great breads with this basic recipe!