I'm making my first Pain au Levain today. I've been building my starter for 4 days, according to instruction from Daniel Leader's excellent "Bread Alone". The levain smells rich, sharp, complex -- almost winey. The anticipation is killing me. Just one question, not covered specifically in the book.
I have a willow-wood bread rising basket which I've never used before. My instinct tells me I should simply flour the inside and then place the loaf in it for its final rise. Now doubt creeps in...maybe I have to line the basket with cloth? Does anyone have experience with these things? I haven't made the dough yet, so I'm still a few hours away from making the call...any tips would be appreciated.