This delicate loaf deserves all the superlatives.
Step 1
Warm or cool the water to about 78°F. In a large bowl, mix the levain ingredients until well incorporated. This sweet levain will expand considerably, so be sure to use a container that has plenty of room. Cover loosely and store in a warm place for 12 hours.Check the levain: It should show signs of readiness: It should have risen very high, be very bubbly, and be frothy with a sharp sour aroma. If your starter is not showing these signs, let ferment 1 hour more and check again.
If the dough exploded on one side: You may have shaped the dough balls a little too tightly. They need to have a taut, smooth skin to them, but do not overly tighten them when shaping. If the dough never rises in bulk fermentation: Be sure you use your sourdough starter when it’s ripe to make the levain, and use the levain when it’s ripe to mix into your dough. From there, it’s very important you hit the final dough temperature since it sets the stage for fermentation through the entire process. If your final dough temperature comes in below 78°F , know that bulk fermentation and final proof will need to be lengthened to give the dough sufficient fermentation time.
If the dough rose incredibly high in the oven: This dough is expected to rise dramatically, but if it goes too far, it is almost always due to underproofing. Be sure to let the dough proof as long as needed, until it becomes very soft to the touch, almost like poking a balloon.
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