I proof the dough overnight in a large covered bowl the fridge. Both the bowl and the dough are lightly moistened with olive oil cooking spray. After the stretch-and-fold (3 times), I try to handle the dough as little as possible before baking. The following morning, I let it sit undisturbed on the kitchen counter at least 1 and 1/2 hours. I preheat the oven to 550 and place a rimmed baking sheet on the oven floor with an inch of water in it. (A watering can with a long spout is useful.) I remove the dough from the bowl, divide it in half and put it into two lightly oil-sprayed containers - a standard, rectangular 9X5 loaf pan for toast and a KA clay baking bowl for boules. I let the two loaves find their own shape in the containers during the final 20 minutes or so it takes to preheat the oven. I spray and score each loaf and put them into the now steam-filled oven. I let them bake uncovered at 550 for five minutes, then turn the heat down to 425 for 20 minutes. I take the pans out after 25 minutes, check the internal temperature (about 190), remove loaves from pans and put them back into the oven on the rack - top down. This ensures a richly browned overall color and a firm bottom. Minimal handling = perfect results.

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