Hamelman's Pain au levain in a pot

This weekend tried out Hamelman's Pain au levain recipe, but with an extended proofing time and cooked in a cast iron pot.

After a litlle initial kneading (12 kneads every 10 mins for the first half hour) I left it to proof in bulk at room temperature (not in a fridge) for 14 hours, with a stretch and fold after the first hour and at the 13th hour - basically because I did it overnight and didn't want to keep getting up to do the stretching and folding! I then shaped and proofed in a banneton for a further 2 hours.Read more