Day 1

• Mix the Dough: In a large mixing bowl, combine sourdough starter, both flours, salt, and warm water. Stir with a sturdy spoon until no dry bits remain.
• Start Bulk Fermentation: Cover and let the dough rest for 15 minutes. Then, using damp hands, perform 8 to 12 bowl folds: gently scoop and stretch the dough upward, folding it back into the bowl. Use your palm to press it gently into the bowl to build tension.
• Fold & Rest Cycles: Repeat the fold/rest cycle three more times every 15 minutes. Each round should include 6 to 8 folds or until the dough becomes too resistant to stretch.
• Let It Rise: Shape the dough into a ball and transfer to a large, clear container. Mark its height and allow it to rise at room temperature until it doubles—typically 7 to 11 hours depending on room warmth and sourdough activity.
• Divide & Preshape: Once doubled, dust your proofing baskets and work surface with flour. Divide the dough into two equal portions. Lightly pat and preshape into rounds, then let them rest for 15 minutes.
• Final Shape: Shape each dough round into a boule or bâtard. Place into the prepared baskets, seam-side up. Cover and place in the fridge for 8 to 12 hours.

Day 2

Option A: To Bake on a Stone or Steel

• Preheat Oven: Set oven racks in the middle and lower thirds. Place the stone or steel on the middle rack and a cast-iron skillet (or a pan with lava rocks) on the lower. Preheat oven to 500°F.
• Prep Loaves for Baking: Flip each loaf onto parchment. Score the tops with a razor blade or lame.
• Steam & Bake: Slide the loaves onto the hot stone. Pour 1 cup of hot water into the skillet below to create steam. Close the oven and immediately reduce the temperature to 475°F. Bake for 25 minutes, then lower to 450°F and bake for another 20 minutes, or until crust is deep brown and firm.

Option B: To Bake in a Covered Baker

• Preheat Covered Baker: Place the lidded baker on the lower rack and preheat oven to 500°F. Allow 1 hour for full preheat.
• Transfer Loaf with Sling: Place a loaf onto parchment paper and lower into the baker using a sling. Score the top.
• Bake Covered: Put the lid on and return to oven. Reduce heat to 475°F and bake for 25 minutes.
• Finish Uncovered: Remove the lid, reduce temperature to 450°F, and bake for another 20 minutes until the crust is browned and crisp.