Step 1

(8:00 a.m.)In a small container, mix the following and keep at 77°F (25°C) for 5-6 hours.

Step 2

(12:00 p.m)In a medium mixing bowl, add the following and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.

Step 3

(1:00 p.m.)

Step 4

(1:10 p.m. to 5:10 p.m.)

Step 5

(5:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 25 minutes, uncovered.

Step 6

(5:35 p.m.)Shape the dough into a round (boule) or oval (batard)—place in proofing baskets.

Step 7

(5:40 p.m. to 9:30 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Let sit out on the counter for 20 minutes. Then, place both baskets into the refrigerator and proof overnight.

Step 8

(Preheat oven at 8:30 a.m., bake at 9:30 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).