Step 1

(7:00 a.m. before work)In a small container, mix the Levain ingredients and keep it at a warm temperature for 10 hours.

Step 2

(5:00 p.m after work)In a medium mixing bowl, add all of the levain, 766g bread flour, 161g whole wheat flour, and 635g water (50g was reserved for mixing, later) and mix until no dry bits remain. Cover the bowl and let rest for 20 minutes.

Step 3

(5:20 p.m.)To the mixing bowl holding your dough, add 19g salt and some of the reserved 50g water (or all if the dough feels like it can handle it). Mix thoroughly and strengthen the dough for about 5 minutes. Transfer the dough to a bulk fermentation container and cover.

Step 4

(5:30 p.m. to 9:00 p.m.)This dough will need 2 sets of stretch and folds during bulk fermentation, the first set 30 minutes after bulk fermentation begins. Perform the second set 30 minutes after the first, and then let the dough rest the remainder of bulk fermentation.

Step 5

(9:00 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.

Step 6

(9:30 p.m.)Shape the dough into a round (boule) or oval (batard), then place the dough in proofing baskets.

Step 7

(9:30 p.m. to 7:00 a.m. or 6:00 p.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.

Step 8

(The next day, bake at 7:00 a.m. before work, or 6:00 p.m. after work)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).