Pain de Campagne (100% sourdough)

Stir starter into water with whisk, then add flours and mix. Cover and autolyse 20-30 mins. Add salt, then stretch and fold in bowl with plastic dough scraper 20 times or so. Stretch and fold again after 20 mins, cover, then repeat once more after another 20 mins. Transfer dough to an oiled plastic container (I use a 10L Decor oblong container). I loosely cover the dough with plastic just to ensure it doesn't dry out on the surface, then put the plastic lid on the container.

Bulk fermentation: 3 hours
Stretch and fold after 1 hour, then again after another hour. Put dough in fridge overnight, loosely covered in plastic inside the container with lid on.

Shaping:
Pre-shape straight out of fridge. Rest 30 mins. Towards end of this time, begin heating oven to 250C with a pizza stone at the lower-middle level and a metal tray or similar at bottom of oven (to hold ice). Shape dough into 2 batards and transfer them to semolina-sprinkled baking paper. Cover loosely with plastic and a tea towel.

Final Proof: 45 mins

Baking summary: 15 mins with steam @ 235C. Post-steam period: 25 mins (10 mins @ 215C, 10 mins @ 200C, 5 mins resting on stone with oven off and door cracked open). Aim for golden brown crust.

Baking directions:
Pre-heat oven to 250C. Place 2 or 3 cubes of ice in oven tray and shut oven door. Transfer batards on baking paper to a peel, slash down centre, and place on pizza stone in oven. Quickly spray water into oven to create more steam (or use lava rocks etc...the more steam, the better), and shut door ASAP. Turn temp down to 235C.

Take ice tray out after steam period is up and yank baking paper out from underneath loaves. Rotate them on the stone. Keep oven door open as short a time as possible. Then as per Baking Summary.

(Note: If making a single boule rather than two batards, increase post-steam baking time by 10 mins.)

These pics are of my first batards using this recipe - haven't taken further pics since then.

HAPPY NEW YEAR ALL!
Ross