Mix the dough: Combine the salt with the 36°C water in a large mixing bowl. Stir in the sourdough starter until fully incorporated. Add all the flours and mix until a rough, shaggy dough forms. rest for 30 minutes.
Perform the first stretch and fold. Rest for 30 minutes. To stretch and fold: gently lift one side of the dough and fold it over, turning the bowl as you go until all sides have been folded.
Add inclusions: Do the second stretch and fold adding in the roasted pecans, dried cranberries, and chopped rosemary.
Stretch and folds: Perform 2 more sets of stretch and folds at 30-minute intervals. Now leave to bulk ferment.
Bulk ferment: Bulk fermentation is complete when the dough has noticeably increased in volume, jiggles when the bowl is gently shaken, shows bubbles beneath the surface and along the sides and bottom of the bowl, and feels pillowy and well-aerated when you tap it.
Pre-shape: Turn the dough onto a lightly floured surface, pre-shape into a round, and rest for 20 minutes.
Shape and bench rest: Shape the dough into a boule. Place it seam-side up in a banneton lined with a light dusting of toasted malt. Leave on the counter for approximately 40 - 50 minutes, depending on the room temperature.
Cold prove: Transfer the banneton to the fridge for a cold prove 8-13 hours. This develops flavour and improves the crust.
Day 2 – Bake: Preheat your oven to 230°C fan with the cast-iron casserole inside. Carefully turn out your sourdough boule onto parchment or a bread mat and score. Now transfer the dough into the cast iron casserole/Dutch oven or Baking Shell, and cover with the lid and bake for 20 minutes. Remove the sourdough from the casserole and bake for a other 20 minutes or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Cool: Allow the bread to cool on a wire rack before slicing to let the crumb set.