Three Rustic Levain Batards

Instructions

1. Add 1/2 cup of water to the levain; mash up to soften.
2. In a mixing bowl or bowl of stand mixer combine remaining water with flour and salt. Add softened starter. Dough will be very stiff and difficult to incorporate last of flour. If it is impossible to get last of flour mixed in add water in tiny increments.
3. After one hour "turn" the dough by doing the following: turn out onto floured surface and lightly pat into a rectangle. Fold top third down then bottom third up over that. Fold ends under and place back in the bowl.
4. Allow to rise for another 2-3 hours until doubled in size. Dump onto floured surface and divide into three parts.
5. Shape into batards and form a couche using parchment paper- I will post an illustration.
6. Proof loaves for 1 hour or more, until expanded 1-1/2 times. During this time place a cast iron skillet and a baking stone (or upside-down baking sheet) into the oven and heat to 450 degrees Farenheit. Heat up some water in a kettle.
7. Slide proofed loaves onto baking stone/sheet. Pour 1/3 cup boiling water into skillet. Close oven door and reduce heat to 400. Bake 20-25 minutes.
8. Allow to cool for hour before cutting.