Step 1

(9:00 a.m.)In a small container, mix the following and keep at 78°F (25°C) for 5 hours.

Step 2

(12:30 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

(2:00 p.m.)To the mixing bowl holding your dough, add:

Step 4

(2:15 p.m. to 6:15 p.m.)Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.

Step 5

(6:15 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 30 minutes, uncovered.

Step 6

(6:45 p.m.)Shape the dough into a round (boule) or oval (batard) and place in proofing baskets. Cover the baskets with a reusable plastic bag.

Step 7

(7:00 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.

Step 8

(Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).