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.
For the baking, I put the dough into a cast iron pot that had been preheated in the oven at full heat for 15-20 mins and then baked with the lid on for 30 mins and then for 15 mins with the lid off.
Here are some pics of the results:
I haven't tasted it yet, but am looking forward to having some with dinner tonight.
Would be interested in any thoughts on how to improve the crumb to make it more open. Has anyone experimented with really long proofing times?