Dissolve the yeast in the water, add the flour, and mix into a homogenous batter. Place the container with the Poolish covered in room temperature for about 8-10 hours.

Heat up the remaining water to 86°F/30°C. Add poolish, flour, and salt and mix with your hands until all flour is incorporated with the water.

Let the dough ferment for 2 to3 hours. Perform 3 -4 stretch and folds at the beginning of the fermentation process. The dough should expand twice it's original volume.

Dump out the dough on a lightly floured working surface and shape it into a round. Let it relax for 15 minutes. Shape the dough a second time into a Batard or other preferred shape. Place it into a floured proofing basket and wrap it in a plastic bag.

Let it proof for 1 hour or until it passes the finger poke test.

Pre-heat the oven to 480ºF / 250ºC. together with a Dutch, clay cooker, or baking stone in good time before it's time to bake, at least 30 minutes. If you are baking on a stone or a baking sheet, place an extra sheet in the lower part of the oven.

Dump out the dough very carefully on a piece of parchment paper. Place the dough and parchment paper into the Dutch oven And transfer it into the hot oven. If you are baking on a baking stone or baking sheet you just let the dough and parchment paper slide into the oven, using a pizza peel or similar. Pour some water on the extra baking sheet below the dough to create steam. NEVER pour water directly onto the bottom of the oven.

Bake for 40 to 50 minutes or until at least medium dark brown. If you use a dutch oven or a clay cooker, remove the lid after 30 minutes. Let the bread cool on wire racks for an hour before slicing it.