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| 1. | Combine (A) to make lavain. Ferment 75F for 5+ hours, or overnight. |
| 2. | Combine (B) in mixing bowl, autolyse at 75F for 90 minutes. |
| 3. | Add (A) to (B), incorporate, mix well by hand. |
| 4. | Slap and fold dough for 5 minutes, rotating 90 degrees each fold. Wet fingers with water to handle dough. Transfer back to 75F area for 25 minutes. |
| 5. | Incorporate (C) into dough, slap and fold for 3 minutes. |
| 6. | Bulk ferment at 75F in 3 sets of: {15 min ferment, fold over 4 sides}, then 3 sets of {30 min, fold over}, followed by 2 1/2 hours of undisturbed ferment. |
| 7. | Using floured hands, shape into 2 round boules and let rest 25 min. Lightly flour, and fold: bottom up, left/right 3/4 across, top 1/2 down. Shoelace fold 3 times, roll into loaf, and invert into banneton or shaped pan. Allow to rise. |
| 8. | Score tops of loaves with razor blade, place into preheated 500F oven, covered (use preheated iron cooker and/or shaped baking pan). Bake 20 minutes. |
| 9. | Remove cover(s), turn oven to 450F, bake 20 minutes or until done, with nice dark crust. |
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