Ingredients

• 200g Leaven
• 700g + 50g water, 80F
• 900g white bread flour
• 100g whole wheat bread flour
• 20g salt

Instructions

1. Place the leaven and 700 g warm water in a mixing bowl and stir to disperse the leaven. Add the flour and mix thoroughly by hand until there is no visible dry flour. Let the dough rest for 25 to 40 minutes.
2. After the rest period, add the salt and 50 g warm water to the mixing bowl, and incorporate by squeezing the dough between the fingers. Fold the dough on top of itself multiple times and transfer to a plastic container.
3. The dough will now go through it's bulk fermentation, which takes about 3 to 4 hours at 78 to 82F;. A microclimate may be created in an oven by placing a pot of hot water. For the first two hours of bulk fermentation, turn the dough every 30 minutes by pulling one side from the bottom over to the other side, for 2 or three sides, rotating around the container.
4. Use a dough spatula to pull all the dough onto an unfloured work surface. Lightly flour the surface of the dough and use a bench knife to cut in the dough in half, flipping one of the loaves with a bench knife so that the flour side is on the work surface. Fold the cut side of the dough onto itself, and using a bench knife work each piece into a round shape. If the dough edge is flat and it is spreading to much, shape the rounds a second time. Allow the dough to bench rest for 20 to 30 minutes in draft free envireonment, covered by a kitchen towel if needed.
5. To shape the final loaves, lightly flour the top of a loaf and use the bench knife to flip the round onto the flour side. Fold the front third over to the back, the left third over to the right, the right side over the previous fold, the back over to the front, and using the benchknife roll the front over to the back rolling the flat underside over to the top. Cup hands around the dough to tighten the surface, stretching it to seal the seam.
6. Lightly flour two baskets or bowls lined with kitchen towels. Use the bench knife to lift the rounds into the baskets, flour side down. The dough will now do it's final rise. The dough can rise for 3 to 4 hours (2 hours for a mild-flavored loaves) at 75F to 80F, or 8 to 12 hours in the refrigerator.
7. 20 minutes prior to baking, place a dutch oven in the oven and begin preheating to 450F (remove the loaf from the fridge)
8. Dust the surface of the loaf in a basket or bowl of rice flour. Remove the lid from the dutch oven and invert the loaf into the pan. Score the dough, replace the top, immediately reduce the oven temperature to 450F and cook for 15 - 20 minutes.
9. Remove the top, cook an additional 10 to 20 minutes until the crust is a deeply caramelized color. Transfer the loaf to a rack to cool.
10. Makes about 3 medium pizzas and 2 small loaves, or 1 pizza and 2 large loaves, or 2 larger loaves. For small loaves use the smaller time, for larger loaves the larger time, and medium loaves a time in between.

Source

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