First make levain

Mix all the ingredients for the levain into a bowl and set aside for 6 hours.

Make the dough

In the evening, whisk the starter and water together in a large bowl. Add the flour and salt. Mix with a fork until a stiff dough forms, then finish by hand to fully incorporate the flour. It will feel rough and shaggy, and slightly sticky. Cover with a damp towel or plastic wrap and let rest at room temperature (72 ° F/ 22. 2 °C *) for 30 minutes.

After 30 minutes do a stretch and fold. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten. Repeat this stretch and fold one more time.

During this time, you can add extra flour or water if you feel the dough is wet or dry. Try adding 1 tablespoon of water and flour.

Bulk Rise

For bulk rise, cover the bowl with a plastic wrap and set aside for rise overnight at room temperature. This will take about 10 to 12 hours at 72 ° F/ 22. 2 °C *. The dough is ready when it no longer looks dense and has doubled in size. You can see bubbles(activity) through the dough.

Shape the Dough

Next morning when you ready to shape the dough. Line a colander/banneton with a tea towel or cotton cloth and sprinkle with flour

You need to two shaping first is preshape then final shape.

Preshape

Remove the dough from the bowl and place it onto a lightly floured surface. To shape the dough into a round, start at the top, gently fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle. Using a bench knife, scoop up the dough and flip it over (the smooth side should be facing up). Cover and rest for 25-30 minutes.

Final Shape

Once the dough is rested flip it over again and repeat the shaping as you did in the pre-shape.

With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape.

Place the dough into the lined bowl, seam side up. Cover the dough with the cloth overhang.

Second Rise

The dough needs to rise again. Rest for 1 to 1 30 hours. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. If you poke the dough it will springs back immediately.

Preheat your oven to 475°F. Cut a sheet of non-stick parchment paper to fit the size of your baking pot( you can use Dutch oven, cast iron pot) , leaving enough excess around the sides to remove the bread.

Score the Dough

Place the dough on parchment sprinkled with cornmeal by inverting the banneton. Sprinkle the dough with flour and gently pat the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot.

Bake the Dough

When finished, transfer to a wire rack. Cool for 3-4 hour before slicing for best texture.

Enjoy with soup or simple dipping olive oil.