from Artisan Baking Across America
30 grams fermented firm sourdough starter
95 grams water
150 grams bread flour
300 grams bread flour
300 grams all purpose flour
55 grams whole wheat flour
20 grams barley malt
450 grams water
16 grams salt
The night before baking, combine the levain ingredients. Knead until a stiff dough is formed. Allow to ferment 8-12 hours. Here is the fermented levain. The next day, combine all the flours in a bowl, and whisk to combine. Add the water and the malt to the flour mixture.
Mix with a wooden spoon just until combined. Allow to autolyse for 20-30 minutes. Add the levain and salt. Knead the dough until it is very smooth, about ten minutes. Place the dough in a bowl and allow to ferment for one hour. Turn the dough once and then let it ferment for 3-5 hours more until light and airy.This is what my dough looked like. The heat helped it rise nicely. Turn the dough out onto a lightly floured surface.Divide the dough into two (roughly) equal portions.Round the loaves and allow them to rest for for 10-15 minutes.Shape the rounds into batards, or something that resembles batards. Allow to proof for 3 1/2-4 1/2 hours. Forty five minutes before the time is up, preheat the oven with a baking stone and prepare for steam. Slash the loaves and bake for 35-40 minutes until a thermometer registers at least 190 degrees. Remove to a rack to cool.