For 2 loaves.

Ingredients:

• 100g starter
• 750g water (chlorine removed/evaporated)
• 800g bread flour
• 200g whole wheat flour
• 25g salt

Process:

• Mix starter and salt into water
• Pre-mix flour (combine the whole wheat and the bread flour)
• Mix / Rest for 1 hour
• Rise and Fold x 3 with 30 minute rests between
• Bulk ferment for 2 hours or double in size
• Shape into ball / cold ferment overnight+
• Re-shape into ball shape + 30 min rest
• Shape into ball again + 30 mnin rest
• Dump to parchment paper, score, and rest for 30 min
• Bake @ 450 °F in dutch oven with lid on for 20 min
• Remove lid and bake for 40 min longer
• Dump to cooling rack