Tyro Batards

Instructions

1. Mix all the ingredients together for the starter. Cover and let sit overnight. It should look bubbly and active- doubled in size. Add the ingredients for the dough to the starter. Mix well then transfer to a floured surface to knead for 8 to 10 minutes. The dough will stick to your palms, and it's very annoying. However, there is a slight solution! If you keep a small dusted surface area with flour, you can dip your palm into it in order to keep the dough from sticking all too much. I find if I keep dusting the surface under the dough that it doesn't help as much as this method.
2. If you have kneaded sufficiently, the dough should naturally form somewhat of a ball without you needing to really shape it. Wash your hands, dry them, and put a few drops of olive oil on them. Pat all sides of the dough with your hands, and place into a large clean bowl. Cover with plastic wrap and allow for the dough to sit for an hour before turning it over to gently deflate. After another two hours of rising, place onto a lightly greased surface (not too greasy, otherwise you will have a terrible time shaping the dough).