Prepare the levain — 9:00 a.m.Mix the levain in your favorite jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen for 5 hours.

Prepare the tangzhong — 9:10 a.m.Add the tangzhong ingredients to a medium saucepan set over medium-low heat. Cook, whisking continuously, until the mixture thickens and becomes a paste, 5 to 8 minutes. The beer will initially begin to foam, so keep an eye out that it does not spill over the pan. Whisk vigorously to break up any flour clumps, and continue to whisk well to avoid burning. Remove the pan from the heat and spread the tangzhong on a small plate to cool. Set aside.

Autolyse — 1:00 p.m.Warm or cool the autolyse water so that the temperature of the mixed dough meets the final dough temperature of 78°F (26°C) for this recipe. Place the autolyse ingredients and the tangzhong in a large bowl. Use wet hands to mix until no dry bits remain. Cover the bowl and place it near your levain for 1 hour.

Mix — 2:00 p.m.Add salt and levain to the autolysed dough, moistening with a splash of water. Mix thoroughly with wet hands or dough whisk, then knead for about 5 minutes using slap and fold technique or bowl folds until dough becomes smoother. Rest covered for 10 minutes. If dough feels dry and shaggy, mix in remaining water – if very wet, skip this. Knead again for 3-5 minutes until cohesive, then transfer to bulk fermentation container and cover.

Bulk Fermentation — 2:15 p.m. to 5:45 p.m.Bulk ferment for about 3.5 hours at 74-76°F (23-24°C), performing 4 sets of stretches and folds at 30-minute intervals. For each set, grab the dough from each of 4 sides, stretching and folding over the center, rotating the bowl 90° between each fold. Cover between sets. After the final set, let dough rest covered until bulk fermentation completes.

Shape — 5:45 p.m.After 3.5 hours, when dough is puffy with bubbles at edges, gently turn it onto a floured surface. For a single large loaf, skip preshaping but ensure sufficient tension when shaping into a boule. Transfer seam-side up to a heavily floured 10″ proofing basket.

Proof — 6:00 p.m. to 9:00 a.m. (next day)Cover the basket with a large, reusable plastic bag and seal it shut. Place the basket in the refrigerator to proof overnight.

Bake — 9:00 a.m.For this large miche, bake on a baking surface with steam or use a Brød and Taylor Baking Shell. Preheat oven to 450°F (230°C) for 30 minutes with baking surface in bottom third. Turn dough onto parchment-lined peel, score, and slide onto hot surface. Bake covered/with steam for 20 minutes, then uncovered for 45 minutes more until internal temperature reaches 204°F (95°C) and crust is dark, crunchy, and sounds hollow. Cool at least 3-4 hours, preferably overnight, before slicing.