Add 30g of Whole Wheat Flour and 85g of Bread Flour to the starter as well as 115g of water

Mix together well and then scrape out 215g Starter +10g into a separate jar to rise overnight

Autolyse all flour and 70-75% of water. Be sure to leave 5% of water to mix in with starter. Autolyse for 1-2 hours.

Mix starter and 5% water in separate container before adding it to the dough.

After 30 minutes add in salt and begin working the dough with slap and folds for 10 minutes.

Perform a second slap and fold for 2-3 minutes before placing the dough on the counter at room temperature. Start the timer. Enter dough temperature into the widget above.

Perform a third set of folds either stretch-n-folds or coil-folds before resting for 1 hour. Enter dough temperature into the widget above.

Repeat the stretch and fold process for four sets of folds then either set the timer for a fifth set or wait till bulk fermentation is complete.

Enter dough temperature into the widget above.

Pour out the dough onto a work surface. You can dust the surface with flour lightly or leave it bare. Either way, pull the dough into a ball (one or two depending on your amount) and let rest on the counter for 10 minutes.

Begin shaping, either round or oval. Pull tightly but be sure not to degas the dough. Once pulled tight, dust the dough with 50/50 rice/AP flour and then place in the banatin to proof.

Depending on your temperature, you want to proof long enough to see a few key things: - Overall volume increase - Dough relaxes and spreads to fill the container - Dough passes a poke test while still at room temp.

Once you’ve seen these, you can cover your dough and let it proof overnight in the refrigerator for anywhere from 12-48 hours. The longer you cold ferment, the more the flavor will build, however, the gluten structure which gives you a great crumb is breaking down as the acidity which is helping develop the flavor, increases.

Pre heat the oven to 500 °F for 45 minutes

Take the dough out of the fridge - crumple and flatten parchment paper and turn out your dough. Dust the loaf with the flour and smooth it across the surface. Score along the side of the dough, lengthwise, for an ear.

Place the loaf in the dutch oven, spritz with water and bake for 20 minutes with the lid on at 500 °F

Turn the heat down to 450 °F, take the lid off and bake for an additional 25 minutes

Remove the dutch oven from oven and place the bread on a wire rack to cool for at least 2 hours or until the bread reaches 75 °F internal.