Prepare Levain and place in a draft free spot overnight.
Day Two - Mixing and Stretch & Folds
In a mixing vessel add Levain, water and flour and mix with fingers just until incorporated. Do not over mix.
Autolyse at least 40 minutes.
Add malt and cream cheese powder, oats, salt and water and integrate into dough (water will not immediately integrate, but will with each stretch and fold).
Cover dough and bulk rest for 3-5 hours with stretch and folds every 30/60 minutes.
The dough should be billowy and increase in volume 20 to 30 percent.
Transfer dough to a work surface and dust top with flour.
Cut dough into 2 equal pieces and flip over.
Fold the cut side of each piece up onto itself so the flour remains on the outside.
Work dough into two taut rounds.
Cover with a towel and rest 30 minutes.
Dust two Bannetons with white/whole wheat or rice flour.
Dust rounds with whole-wheat flour or rice flour.
Flip them over so floured sides are facing down.
Take first round and fold it into itself like an envelope.
Flip dough over and shape into smooth, taut ball by pulling the dough towards the body to tighten. Repeat with other round.
Transfer rounds, seam-side up, to prepared baskets. Cover with a towel or plastic bag and place in refrigerator overnight, 10 to 12 hours.
Day Three - Baking Day
Proof for one to two hours at room temperature.
Place baking stone, baking vessel or Dutch Oven into oven and preheat to 500 degrees at least 30 - 60 minutes prior to baking.
Dust top of dough, still in the Banneton, with flour and turn on to pizza peel. Slash top.
Place dough in baking vessel or on baking stone, spritz with water and cover for 20 minutes. Remove cover and bake an additional 15-20 minutes.
Notes
For a blistered crust, spray the top of the loaf with water prior to covering.