This recipe makes about 2 kilograms (nearly 4.5 pounds) of dough!
Mix well. This is a rather dry and firm dough and may require hand kneading
to finish the mixing.
Cover; ferment for 2 hours at 75F.
After 2 hours, the dough will have changed in texture. It will be wetter in the center, dryer towards the outside.
Again, this is a pretty stiff dough. It will be necessary to knead it to fully mix it.
One author suggests cutting the starter with a knife into small pieces to make it easier to use.
Cover; ferment for 8 hours at 75F.
After 8 hours, the starter will be considerably softened.
Mix well. Again, it's a stiff dough, and you'll need to knead it to finish mixing it.
Cover; ferment for 2 more hours at 75F.
At this point, you should have about 2 kg of dough. Mix and knead well.
Cover; let it rest for about 30 minutes.
Divide the dough into the desired size and number of loaves.
Cover; let it rest for about 15 minutes.
Form and shape into loaves. Coupe; place into a COLD oven. Let rise for 4 hours (cover as necessary in order to keep from drying out).
Add boiling water to steam tray. Allow to steep in steam for 10 -15 minutes. Spray lightly.
Turn on oven, bake at 450F for 45 min (20 min for baguettes).
When done, cool on a rack.
Tear. Dip in olive oil. Eat!