Mix all ingredients except the salt. Make sure that all flour is hydrated. Let the dough rest for an hour. You can also let the dough autolyze for an hour. In that case, mix the starter together with the salt afterward.

Add half of the salt and perform one stretch and fold. After 30 minutes, add the rest of the salt and perform one set stretch and fold. Perform 3 additional sets of stretch and folds during bulk fermentation, spaced out by 30 minutes.*

Let the dough rest for 3.5 -4 hours at a temperature of 78ºF/25ºC if possible.

Lightly flour your work surface and dump out the dough. Divide it into two pieces with your bench knife. Flatten the dough gently with your hands. Form each piece of dough to a bâtard There's a link to an excellent video showing how to form a bâtard in the recipe notes**

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

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 instead.

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.

Let the breads cool on wire racks.