Method
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Build the levain — the night before
Mix the starter, flour and water in the glass jar. Cover loosely and leave overnight, until it's domed and smells sweetly sour — about 8–12 hours.
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Mix & autolyse
Whisk the levain into the dough water, then add both flours. Bring together with the dough whisk until no dry flour remains, and rest, covered, for 45 minutes.
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Add salt & fold
Work in the salt with a splash of water. Over the next 2½ hours, give the dough a set of stretch-and-folds every 30 minutes — four sets in all — until it's smooth and holds its shape.
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Shape & chill
Shape into a taut boule and settle it seam-up into a floured banneton. Cover and refrigerate overnight — 12 to 16 hours — for flavour and an easier score.
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Score & bake
Preheat a Dutch oven to 240°C / 465°F. Turn the loaf out, score once with the lame, and bake covered for 20 minutes, then uncovered for 20–25 until deep amber.
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Wait — the hardest step
Cool on a rack for at least an hour before slicing. The crumb is still setting; cut too soon and you'll lose the open structure you worked for.
Baker's Tip
Wet your hands before each fold — the dough will stop sticking and you'll feel it gain strength set by set.
