Day before baking

Mix the ingredients in the starter together in a bowl for a minute until the ingredients to form soft dough. Knead for about 2 minutes. The dough will be tacky. If you need more water or flour, add them a teaspoon at a time. Rest for 5 minutes; knead with wet hands for a minute.

Cover tightly with plastic wrap or a lid and refrigerate for at least 8 hours and up to 3 days. Bring to room temperature and use.

On the day of baking

In a bowl of kitchen aid stand mixer add all the ingredients for final dough and Knead everything well for 5-7 minutes until you have not-too-sticky, supple dough. Form into a ball, let it rest covered with a kitchen towel for 20 minutes and knead for another minute. Add tablespoon of flour or a teaspoon of water at a time to adjust the consistency if you need to.

Roll the dough into a ball and swirl it around an oiled bowl to coat with the oil. Cover with plastic wrap or a tea towel and let it rise for 3 hours and 15 minutes until 1.5 times its original size.

After the first rise punch down and shape the dough into a boule (ball). And place it in baking sheet lined with parchment paper cover and let it rise for 1 hour and 10 minutes or until it rise about 1.5 times of it original size.

Meanwhile, preheat the oven to 425F with an empty pan in the top rack and another rack in the middle.

When you are ready to bake, make a score on the top of boule and dust with flour and then mist with water. And place it in the middle rack with the baking sheet, and pour a cup of hot water into the pan on the top rack.

Reduce the heat to 350F and bake for 45minutes or until the loaf registers 200F in the center. You can rotate it once at the 20 minute mark.

Cool on a wire rack for 20 minutes before serving.