Mixing the Poolish

• Combine the all purpose flour, water, and yeast in a medium mixing bowl and mix together until incorporated
• Cover the bowl with plastic wrap and ferment at room temperature for 8-12 hours

FOR CONVENTIONAL OVENS, PREHEAT OVEN AND BAKING STONE TO 450F 1 HOUR PRIOR TO BAKING

Mixing the dough

• In a large bowl, add the water, polish, and yeast and combine thoroughly using a wooden spoon.
• Add half the flour and mix with a wooden spoon. The mixture will resemble thick pancake batter
• Add the salt and remaining flour and stir the dry and wet ingredients together.
• Continue mixing until the dough becomes shaggy and starts to just barely form a ball. Scrape down the bowl and turn the dough onto your work surface.
• Knead the dough for 6-8 minutes. Check the gluten development with the windowpane test.
• Spray the bowl or a container with nonstick spray.
• Put dough back into the mixing bowl or container. Cover with plastic. Ferment for 3.5 hours
• Preheat the oven and baking stone 1 hour prior to baking.
• Uncover the dough and turn out onto a floured work surface. Divide into 2 equal pieces.
• Gently form each piece of dough into a round ball. place the dough onto a lightly floured surface and let rest for 15 minutes, covered with plastic.
• After 15 minutes, shape the balls into the desired shapes and place them seal side down in a floured linen.
• After 1 hour, check the loaves to see if they are ready to go into the oven. Use the finger poke test. When the dough springs back about halfway from a light fingertip touch, it's ready to bake.
• When the loaves are ready to bake, score the loaves with a very sharp knife and bake on the pre-heated baking stone, with steam. Bake 30-35 minutes until nicely browned and they sound hollow when tapped on the bottom.