In the morning in a bowl, mix the all the ingredients the leavain

and leave at room temperature for about 5-6 hours.

Starter's magic

After 6 hours, when the leavain passes float test (add a small piece of leavain into the cup of water and if the leavain float then it is ready) make dough. Add everything including leaven and flours and water into big bowl and mix well with bread whisk and set aside for 30 minutes. It will be just mixed one not well kneaded one.

After 30 minutes add the salt and mix really well. Fold the dough for 10 times, and leave it aside for another 30 minutes at room temperature. Repeat the process of folding for another two 30 minutes intervals.

Then leave the dough for about 3-4 hours until it doubles in volume until you see the sourdough activity.

Transfer the dough to slightly floured surface and shape it into round ball, and transfer to proofing basket.

If you are baking the bread on the same day, leave it for another 3-4 hours. Or transfer the dough to the refrigerator and do a overnight cold fermentation.

When you are ready to bake, preheat the oven 475F, you can preheat the oven with Dutch oven or pizza stone. If you are done overnight cold fermentation, then transfer the dough to parchment paper.

Carefully remove the lid of Dutch oven and transfer the dough, if you want you can score them.

And close Dutch oven with lid and bake it for about 20 minutes. Then remove the lid and parchment paper and bake it for another 25 minutes and if the bread is not dark brown give another 5 -10 minutes.

Let cool the bread for 45 minutes and then slice and enjoy.