Step 1

Mix all ingredients for the levain. Make sure that all flour is hydrated. Let it ferment at room temperature for 8-9 hours.

Step 2

Mix flour, water with 20 gram polenta. Make sure that all flour is hydrated. Let the dough autolyze for 1 hour.

Step 3

Add salt and levain to the dough. Make sure the dough and levain are combined thoroughly.Let the dough ferment for 4-5 hours depending on temperature. Perform 3 sets of stretch and folds* in total during bulk fermentation, spaced out by 30 minutes. When it's ready It should have risen considerably and started to forming gas bubbles on the surface.

Step 4

Lightly flour your work surface and dump out the dough. Flatten the dough gently with your hands and form it to a bâtard** There's a link to an excellent video showing how to form a bâtard in the recipe notes. Lightly flour a lined banneton and sprinkle the rest of the polenta before placing the loaf into it.

Step 5

Let the loaves rise until they pass the finger poke test. The time required depends a lot on the ambient temperature so don't look at the clock.

Step 6

Preheat your oven to 480ºF / 250ºC with two oven plates. One to bake the bread on and one just below. If you have a baking stone or dutch oven, use them.

Step 7

Score the loaves in your preferred pattern and place them in the oven. Pour some water on the plate below and bake each loaf in 35-45 minutes.

Step 8

Let the bread cool on wire racks.