Golden Semolina Sourdough Sandwich Batard

Steps

1. Feed the starter: about 6 hours before mixing, refresh your sourdough starter with its usual equal-weight feeding and leave it at about 75°F (24°C) until it doubles, looks bubbly and domed, and peaks, usually 4 to 6 hours. Use the sourdough starter at its peak.
2. Autolyse: in a large bowl, mix the bread flour, the dough portion of the semolina (60 g) and the first portion of the water (320 g) until no dry bits remain. Cover and rest 1 hour at about 75°F (24°C).
3. Add the sourdough starter, honey and olive oil to the dough and pinch and fold until fully absorbed, about 3 minutes.
4. Sprinkle the salt over the dough, add the remaining water (20 g) and squeeze it through until the dough comes back together and feels smooth. This makes about 69% hydration and 2% salt.
5. Bulk rise: cover and leave at about 75°F (24°C) for 4 to 5 hours. During the first 2 hours, do 4 sets of stretch-and-folds 30 minutes apart, lifting each side of the dough and folding it over itself. Bulk is done when the dough has grown about 50%, feels airy and shows bubbles on the sides and top.
6. Shape: turn the dough onto a clean, dry counter, pre-shape into a loose round, rest 20 minutes, then shape into a tight batard by folding the sides in and rolling it up firmly from the top to build surface tension.
7. Line an oval basket or loaf pan with a towel, dust it with half of the dusting semolina, set the batard in seam side up, and sprinkle the remaining half of the dusting semolina over the seam.
8. Cold proof: cover and refrigerate overnight, 12 to 16 hours. The dough is ready when a lightly dampened finger poke springs back slowly and leaves a slight dent.
9. Preheat the oven to 475°F (246°C) with a Dutch oven and its lid inside for 45 minutes.
10. Turn the cold batard onto parchment, score one long slash down its length, and lower it into the hot Dutch oven. Cover and bake 20 minutes.
11. Remove the lid, lower the oven to 450°F (232°C) and bake 20 to 25 minutes more, until the crust is deep golden brown and the center reads 205–210°F (96–99°C).
12. Cool the loaf on a rack for at least 2 hours before slicing into 12 slices so the crumb sets and the crust stays crisp.