Preparation Time: Approximately 26 hours total - Maximum about 50 hours
Yields 2 boules or batards
Recipe was posted in the Baking Circle by "Wingboy"
Unbleached Bread Flour * - 13.5 ounces; 390 grams; 100%
Salt - 0.28 ounce; 8 grams; 2%
Instant yeast - 0.07 ounce; 2 grams; 0.5%
Water - 10.9 ounces; 315 grams; 80.7%
In a mixing bowl, whisk the flour, salt and yeast together. Add the water and mix well, just enough to make sure the dry ingredients are thoroughly hydrated. The dough will be very wet and sticky. Cover the bowl with plastic wrap and refrigerate at least 24 hours, maximum 48 hours.
When ready to bake, remove the bowl from the refrigerator and allow the dough to come to room temperature and rise to almost double its size, about 2-1/2 to 3 hours.
When the dough has risen, preheat the oven to 500 degrees F. Line a 15 x 12 baking sheet with a Sil-Pat or other oven-safe silicone baking mat. It's best not to use any semolina or cornmeal on it as it may accidently get into the dough itself. Use a plastic bowl scraper (this is best as it can conform closer to the sides of the bowl) and wet it and your hands under cold running water. Carefully and gently scrape the dough out of bowl onto the Sil-Pat, taking care to de-gas as little as possible. The dough will be very wet, puffy and will flatten out, but that's okay.
Use a bench knife to divide the dough blob into two pieces. Gently but persistently prod each piece into a batard or boule (batard is easiest). Move them far enough apart so they don't bake together into almost one piece, in which case the innermost part of the bread will not be done. Bake at 500 degrees F. for 14 minutes or until the internal temperature on an instant-read thermometer registers 205 degrees F.
Remove the pan from the oven and transfer the loaves to a rack to cool at least 1 hour before serving. Slice and marvel at all those wonderful holes!!!
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