In a small mixing bowl mix together all the ingredients, cover with plastic wrap and keep at 26ºC (80ºF).
12:30 pm – Autolyse
In a medium size mixing bowl stir together flour and water until there is no dry bits left, cover with plastic wrap and keep at 26ºC (80ºF).
1:00 pm – Mixing
Pinch and knead levain into the dough mixture making sure it is completely unified. Using a “slap and fold” or French slap method work the dough out until it tightens up and starts to hold its shape, about 10 minutes.
Add the salt, knead it into the dough and slap and fold the dough for another 2-3 minutes or until it it rounds up, has a shiny tight skin and it doesn’t stick to hands as much.
1:15 pm – Fermentation
Transfer the worked out dough to a thick walled bowl, cover with plastic wrap. Let it ferment at 26ºC (80ºF) for approximately 3 1/2 hours. Keep an eye on the dough as you may have to shorten or extend the fermentation time depending on rise (see recipe note). Perform 3 “stretch and folds”, the first one after the 15 minutes and the other 3 every 30 minutes in sequence . After 3rd stretch and fold let the dough rise for the reminder of the fermenting time.
4:45 pm – Pre-Shape
On a lightly dusted counter pre-shape the dough. Consider this step as a dough shaping rehearsal before its final shaping. The most importantly do it confidently and quickly. Turn the smooth side of the shaped boule to the top, cover with plastic wrap and let rest on the counter for 20 minutes.
5:05 pm – Shape
Prepare a round proofing bread basket lined with a smooth cotton or a canvas liner. I used kitchen towels lightly dusted with rice flour to prevent the dough from sticking. Sprinkle some rolled oats to the basket.
Turn the boule smooth side down and perform a final shaping using exactly the same technique as in pre-shaping.
Turn the boule smooth side up again, enclose with your hands and gently drag across the counter. The friction created between the dough and the counter surface will tighten the boule skin. Use your pinkie fingers to pinch the dough at the bottom and keep the skin tight.
5:10 pm – Proof
Transfer the boule, smooth side down to the proofing basket, cover the basket with another kitchen towel. Put it all together in a plastic bag and seal completely, refrigerate overnight.
8:00 am – Preheat the Oven
Preheat the oven with cast iron baking dish (Dutch Oven), or alternatively baking stone (rack in the middle) and oven proof pan (bottom rack) at 260ºC (500ºF).
9:00 am – Baking
In a small sauce pan bring to boil about 250 ml (1 cup) of water.
Take basked out of the fridge, sprinkle some semolina onto the proofed dough. Invert the basket onto a dusted peel. Using a razor blade or a sharp knife confidently score the top of the dough.
Transfer the dough to the hot Dutch Oven, put the lid on, reduce temperature to 232ºC (450ºF) and bake for 20 minutes.
Alternately transfer the dough to the baking stone and pour the boiling water in a hot pan at the bottom rack, to create a steam.
Remove lid from Dutch Oven or alternatively briefly vent out the oven and take out the pan with water, if baking on a stone. Bake for another 30-35 minutes.
Remove from the oven and cool off on a wire rack for a minimum 2 hours.
Recipe Notes
the dough finished fermentation cycle as it about doubled its volume, its top is domed, curved around the edges where it meets the bowl.