Roasted Peanut Olive Oil Sourdough Batard

Steps

1. Day 1, about 8 a.m.: feed your sourdough starter equal weights of flour and water and leave it at about 75°F (24°C) for 4 to 6 hours, until doubled, domed and bubbly; this is its peak.
2. While the starter rises, toast the peanuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool completely.
3. About noon, in a large bowl, mix the all-purpose flour with 300 g of the water (all but the last 30 g) until no dry flour remains. Cover and rest 45 minutes.
4. Add the peaked sourdough starter, the salt and the remaining 30 g of water to the dough. Squeeze and fold by hand for 3 to 4 minutes until fully combined. The dough is about 76% hydration and 2% salt, counting the flour and water in the starter.
5. Add 20 g of the olive oil (two-thirds of it) and the crumbled rosemary, and squeeze them into the dough until it looks glossy and smooth again.
6. Bulk rise covered 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; at the first set, spread the toasted peanuts over the dough and fold them in.
7. Bulk is done when the dough has grown about 50%, feels airy and jiggly, and shows bubbles on the sides. Turn it onto an unfloured counter, pre-shape into a loose round and rest 20 minutes uncovered.
8. Shape the dough into a tight batard and place it seam side up in a floured towel-lined oval basket or loaf pan. Cover and cold proof in the fridge for 12 to 16 hours overnight.
9. Day 2: place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
10. Sprinkle the cornmeal on a piece of parchment, turn the cold dough onto it seam side down, brush the top with the remaining 10 g of olive oil (the last third), and score one long slash.
11. Lower the loaf on the parchment into the hot Dutch oven, cover and bake 20 minutes. Uncover, reduce to 450°F (230°C) and bake 25 to 30 minutes more until the crust is deep mahogany and the center reads 205°F (96°C).
12. Cool the bread on a rack for at least 2 hours before cutting into 12 slices.