Step 1

Combine the flours and the water in a large bowl or dough rising bucket. Mix with your hand until all of the flour is incorporated. Cover with plastic wrap, and let rest for 20 minutes.

Step 2

Sprinkle the top of the dough with the salt and the yeast. With a wet hand, fold the dough over the salt and yeast, and then pinch the dough with your fingers. Continue to wet your mixing hand and fold the dough over itself, and continue to pinch and fold, until the salt and yeast are dissolved. Cover the bowl with a towel or plastic wrap, and let rest for 20 minutes.

Step 3

Fold the dough by picking up each "side," stretching it, and folding it over the middle. Cover again. Fold the dough again after 20 minutes. Cover the dough with plastic wrap, and let rise until tripled, about 1 1/2 to 2 hours.

Step 4

Gently scrape the dough out onto a floured surface, and shape it into a boule by gently folding the dough over itself from all "sides." Flip the shaped dough over so that the seam side is on the counter. Using a bench scraper, draw the loaf toward you, and then away from you, to tighten up the top of the dough. Cover with a smooth towel and let rest for 10 minutes. In the meantime, dust a towel lined bowl with a 50-50 mixture of wheat and rice flour.

Step 5

After 10 minutes, place the bench scraper under the shaped loaf, and scoot it around from all four sides to tighten up the loaf a bit. Place the shaped dough into a smooth towel lined banneton, seam side up .

Step 6

Cover the dough with oiled plastic wrap or a clean towel, and let rise until puffy, about an hour. Preheat the oven to 475 degrees F with a baking stone placed on the middle rack.

Step 7

When the dough has risen, turn it out onto parchment lined plate. Sift some flour over the dough and smooth it over the dough with your hand.  Cut the dough with decorative slashes. Slide the loaf, parchment and all, onto the baking stone. Cover with a stainless bowl or hotel pan.

Step 8

Bake for 30 minutes, remove the lid or pan, and bake for 15 to 20 minutes more, until the bread is a deep brown and reaches an internal temperature of about 205 degrees F. Cool completely on a wire rack.