InstructionsReset

1. To make the levain: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl or container, mix together all of the levain ingredients. Cover, and let it rest at room temperature (65°F to 75°F); it will almost double in size and will take about 12 hours to ripen (ferment). When perfectly ripened, there'll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It'll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it's a bit over-ripened; but don't worry, you can still use it.
2. To make the dough: In a large bowl or the bowl of a stand mixer fitted with the dough hook, mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough. This will take about 3 to 4 minutes in a stand mixer on medium-low speed or about 5 to 6 minutes if kneading by hand.
3. Place the kneaded dough in a lightly greased bowl, cover, and let the dough rise for 1 to 2 hours, until doubled in size.
4. Divide the dough in half (about 700g per piece), and shape each half into an 8" log. Place each log in a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pans with lightly greased plastic wrap or your favorite reusable wrap, and let the loaves rise until they've crowned about 1" over the rim of the pan, about 1 to 2 hours.
5. Toward the end of the rising time, preheat the oven to 375°F.
6. Bake the bread for 30 to 35 minutes, until the crust is golden brown and the sides of the loaves feel firm. Remove the loaves from the oven and turn them out of the pans onto a rack to cool. Let them cool completely before slicing.