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Mix Levain ingredients and let sit for 3 hours @ 78°F (26°C)
Prepare Autolyse and rest for 3 hours while the levain ripens.
Add salt, levain, and some of water 2 to autolyse, mix thoroughly, and knead (I did 3 min on speed 1, 4 min on speed 2). Desired dough temp: 78°F (26°C).
Perform 2 sets of stretches and folds at 30-minute intervals during 2 hour bulk fermentation.
Place bulk dough into refrigerator overnight.
Divide dough into 4x380g pieces, gently preshape into a round. Rest 40m.
Shape into long tube with tapered ends, proof on couche (see my story for photos!)
Proof for 2 hours
Bake at 450°F (230°C) for 10 min with steam (closed pot or covered with Baking Shell), 10-12m without steam (uncovered).