Step 1

Dissolve the yeast in the water, add the flour, and mix into a homogenous batter.Place the container with the Poolish covered in room temperature for about 8-10 hours.

Step 2

Heat up the remaining water to 86°F/30°C. Add poolish, flour, and salt and mix with your hands until all flour is incorporated with the water.

Step 3

Let the dough ferment for 2 to3 hours. Perform 3 -4 stretch and folds at the beginning of the fermentation process.The dough should expand twice it's original volume.

Step 4

Dump out the dough on a lightly floured working surface and shape it into a round.Let it relax for 15 minutes.Shape the dough a second time into a Batard or other preferred shape.Place it into a floured proofing basket and wrap it in a plastic bag.

Step 5

Let it proof for 1 hour or until it passes the finger poke test.

Step 6

Pre-heat the oven to 480ºF / 250ºC. together with a Dutch, clay cooker, or baking stone in good time before it's time to bake, at least 30 minutes.If you are baking on a stone or a baking sheet, place an extra sheet in the lower part of the oven.

Step 7

Dump out the dough very carefully on a piece of parchment paper. Place the dough and parchment paper into the Dutch oven And transfer it into the hot oven.If you are baking on a baking stone or baking sheet you just let the dough and parchment paper slide into the oven, using a pizza peel or similar.Pour some water on the extra baking sheet below the dough to create steam. NEVER pour water directly onto the bottom of the oven.

Step 8

Bake for 40 to 50 minutes or until at least medium dark brown. If you use a dutch oven or a clay cooker, remove the lid after 30 minutes. Let the bread cool on wire racks for an hour before slicing it.