Mix all the ingredients and let rest for 20 minutes.

Knead 4-5 times with 2 minutes of rest between each kneading.

Cover and let rise at room temperature until the dough doubles in size.

Preheat the oven with the bread cloche (or another mold) to 500°F or 260°C for 30-45 minutes.

Shaping: create the final tension in the dough. Stretch the dough into a square, then fold the four corners into the center. Turn the fold onto the work surface, then push and turn the dough with both hands to create a round shape and tension in the dough (see recipe images). Stop before the dough breaks; you want a smooth surface but not apply too much pressure to the point where the dough cracks.

Note: To shape a bâtard rather than a boule, fold the square into a rectangle by bringing two sides toward the center, then roll the rectangle into a log.

Scoring the bread: Flour the top of the dough and make a 45° deep cut with a razor blade. You can place the bread in a wicker banneton for a few minutes in the freezer to make it easier to create the razor cuts.

Baking: 20 minutes with the lid on, then 10-15 minutes without the lid, until the bread is golden brown.

Let cool completely before slicing.

Autolyse: mix the flours and water, then let it rest for 20 minutes.

Add the salt and starter, then knead by hand to incorporate well.

Let rest for 20 minutes.

Perform a "stretch and fold" kneading: 4 times, with 30 minutes of rest between each kneading for a total of 2 hours.

Cover and let rest at room temperature until the dough doubles in size.

Pre-shape: gently stretch the dough with your fingers to form a square. Pull the top third of the dough and fold it over the middle third. Then pull the bottom third and fold it over the middle. Then turn the dough over so that the fold is underneath (in contact with the work surface) and the smooth side is on top (facing you). Cover with a towel and let rest for 20-30 minutes.

Shaping: create the final tension on the dough. Stretch the dough into a square and then fold the four corners toward the center. Turn the fold onto the work surface, then push and rotate the dough with both hands to create a round shape and tension in the dough (see the recipe with images). Stop before the dough breaks; you want a smooth surface without applying so much pressure that the dough cracks.

Note: to form a bâtard instead of a round loaf, fold the square into a rectangle by bringing two sides to the center, then roll the rectangle into a cylinder.

Final rest: cover and leave on the work surface for 2 to 3 hours at room temperature (optional).

Flour the wicker banneton (with or without the cloth, depending on whether you want to see the marks of the banneton on the dough).

Note: without a banneton, use a bowl lined with a kitchen towel. Keep in mind that the size is important and will affect the final shape of the bread.

Place the ball of dough in the banneton, smooth side down. You can pinch the dough if needed to properly seal the fold (on the side facing you, not the smooth side).

Cover and place the banneton in the refrigerator overnight (12 to 15 hours).

Turn the banneton over onto a sheet of cut parchment paper (see recipe image).

Preheat the oven with a Dutch oven (or other baking dish) to 500°F or 260°C for 30-45 minutes.

Score the bread: dust the top of the dough with flour and make a 45° deep slash with a razor blade. You can also make shallower decorative cuts.

Bake: 20 minutes with the lid on, then 10-15 minutes without the lid, until the bread is golden brown.

Let cool completely before slicing.