White sourdough bread

So here it is, Sunday's white sourdough bread, with a nice open crumb.

For the leaven

• 1 tbsp mature starter
• 25g type 00 flour
• 25g strong white flour
• 50g water

For the dough

• 400g white flour
• 100g type 00 flour
• 100g leaven
• 375g water
• 10g salt & 25g water 

• Mix your leaven and leave it to ferment for around 3 hours at 30°C.
• Once your leaven is ready, mix your dough (hold back the salt) and autolyse for 2 hours.
• Add the salt and remaining water and incorporate it into your dough. Let the dough sit for 30 minutes.
• Begin your series of stretch and folds at regular 30 minute intervals (2 hours).
• Let your dough undergo a bulk rise for 2 hours to develop flavour
• Bench rest your dough for 30 minutes before shaping and proving it in your basket.
• Place your dough in the fridge for 12-16 hours for its final proof, or leave it at room temperature for about 1.5 hours.
• Bake your loaf in a preheated oven at 250°C for 25 mins in a dutch oven. Reduce temp to 220°C, remove the lid of your dutch oven, then bake for a further 20 mins, until the loaf is well caramelised.