Quintessential French Sourdough - Pain Au Levain [Leader]

[First Post!]

When I first attempt a new bread, I don't know what to expect.  Much like a piece of art, I have an end goal in mind, but by the time I am to the "perfecting" stage, it could be mistaken for a completely different project from which it began.

Pain au levain.  Universal, complex, subtle.

This bread was going to be a hearty boule that would always be around, yet never the center of attention.  Now it is the bread that I most likely reach for.  Ripped off heel? holding a tandem of goat cheese and bartlett pear?  Squeezing a scoop of tuna salad?  Gripping a banana dolloped with peanut butter?

Yes.  Every time.  All the time.

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My proportions are taken from Daniel Leader's "Quintessential French Sourdough" and the method is partially borrowed from pain l'ancienne.

Stiff Dough Starter Refresh:  

• 45g Old starter
• 50g Water
• 95g All purpose flour
• 5g whole wheat

Dough:  

• 62.5g stiff dough levain
• 175 all purpose flour
• 60g whole wheat flour
• 15g rye flour
• 175g water
• 5g salt

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Method:

• Autolyse 20-30 minutes
• Knead for 20 minutes, in three intervals, with 5 minutes in between to let the dough relax
• Primary ferment for 2.5 hrs at 70F, with stretch & folds at 15 min, 30 min, 45 min and 60 min
• Dust a piece of plastic wrap, place in banneton
• Shape dough, place in banneton, and wrap plastic over the dough
• Place in fridge for 24 hrs
• Proof for 45 minutes out of fridge
• Score
• Bake, covered (ceramic dutch oven) for 20 minutes at 500F
• Oncover, lower oven temp to 425F, bake until tapped hollow