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suemulligan
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Build the liquid levain and let it ripen for 5 hours.
Mix flour and water for autolyse and let it rest for 1 hour.
Add ripe levain and diastatic malt to the autolysed dough. Mix thoroughly by hand.
Add salt and remaining water to the dough. Pinch and fold until all the water is absorbed.
Transfer the dough to a tub for bulk fermentation. Perform three sets of gentle stretch and folds during bulk fermentation.
Divide the dough and pre-shape into two round boules. Let them rest for 20 minutes.
Shape the dough into desired shapes and place them in baskets for proofing in the refrigerator overnight.
Preheat the oven and bake the loaves for about 50 minutes.
Cool the loaves on a wire rack for at least 1-2 hours.