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Procedure Dissolve the levain in the water. Add the other ingredients and mix thoroughly by hand. DDT: 75-78ºF. Transfer the dough to a clean, lightly oiled bowl. Ferment for 3-4 hours with 4 folds at 50 minute intervals. (I did this by the “stretch and fold in the bowl” technique.) Transfer the dough to a lightly floured board. Pre-shape as a tight boule. Cover and let rest for 20-30 minutes to relax the gluten. Shape as a tight boule and place, seam side up, in a floured banneton. Cover and retard overnight in refrigerator. Remove the boule from the refrigerator and allow to warm and complete proofing for 1-3 hours. (Watch the dough, not the clock!) ....