Evening of Day 1 – Create Levain

1. Mix levain ingredients, cover and let rest at warm room temperature for 8-10 hours.
2. Pour 420 grams of water into a liquid measuring cup and place in the refrigerator overnight.

Day 2 – Mix Dough

1. Mix 355 grams bread flour, 45 grams Kamut flour & 350 cold water. Autolyse 45min
2. Add 100g of levain, fold/work, 60 min rest
3. Combine 70g reserve COLD water & 11g salt, add half and fold/mix. 10min rest
4. Add remaining water/salt & mix, add olive oil & mix, 15 min rest
5. Folds: Oil a glass baking pan, add dough and perform a few large folds. 45 min rest
6. Folds: Large folds (coils) in thirds, then rotate 90 and fold in thirds, rest 45 min
7. Folds: Repeat folds, rest 45 min
8. Folds: Repeat folds, rest 45 min
9. Folds: Repeat folds, Cover and place in the refrigerator overnight for cold bulk

Day 3 – Divide and Bake Loaves

1. Remove the dough from the refrigerator and allow it to rest at room temp for 60 min.
2. Heavily flour table and pour the dough out, divide into 4 & place on parchment. 60 min rest
3. Place a steam pan or cast iron skillet on the bottom shelf of your oven and a baking stone or steel on the rack above.
4. Preheat the oven to 475-500 degrees F., depending on your oven. (My loaves started to burn on the bottom at 500 degrees using a baking steel so I reduced the temperature to 475 for the next bakes.
5. Transfer the proofed loaves (on the parchment) to the baking stone or steel.
6. Carefully place a cup of ice cubes in the steam pan.
7. Bake at 475 (or 500 F.) for 8min with steam, reduce temperature to 410 and bake for 20 min. For more even browning, you may want to move the loaves up a shelf towards the end of the bake cycle.
8. Remove loaves to wire rack to cool.