In the afternoon around 1 - 2 pm: Mix the starter, water, milk (or use water for a substitute if you cannot consume milk), sea salt and then flour.
Put the dough in a covered container and let it ferment at room temperature.
After 2 hours fold the dough.
After an additional 2 hours fold the dough again.
After 5-6 hours (when dough is bubbly, soft and will pull a windowpane) divide dough into two pieces around 855 grams each.
Do a first shaping of the dough. Let rest 20 minutes.
Do a final shaping of the dough.
Place dough into lined or floured baskets or bannetons.
Cover with a plastic bag and refrigerate overnight.
Next morning take out first loaf, remove plastic bag and place it somewhere warm around 80F/26C. (see lecture 11 for proofing box ideas)
After 30 minutes take out your second loaf and proof in a warm place.
Keep an eye on the loaves, they will take anywhere from 1 to 3 hours to proof (average around 2 hours).
When your dough looks half proofed or after about an hour preheat your oven to 500F/260C with baking stone placed on middle rack in oven ( you might have to adjust the rack for your oven).
When the dough is about ready to bake, place the roasting pan lid in oven to heat for about five minutes.
Turn out first loaf onto a floured peel, press dough in the middle with thumb and slash
Take out hot lid, place dough into oven, spray lightly (to preserve flour design) cover with lid, close oven and turn the oven down to 450F/232C for the bake. Set your timer for 15 minutes.
After 15 minutes, take off the lid and be careful the steam is VERY HOT! Turn loaf around in oven.
Bake for another 15-20 minutes until nice dark color, hollow sounding when you knock it on the bottom or measures 200F/93C on your instant read thermometer.
Using peel or oven mitts remove your bread and place it on a cooling grate.
Place your roasting lid back into the over to preheat and turn your oven back up to 500F/260C. Let it heat for 5-10 minutes.
Repeat for your next loaf.