Step 1

Mix the starter and yogurt together. Start this dough around 2-3 pm.

Step 2

Add the water and whole grain flour and stir.

Step 3

Add the bread flour and salt and then incorporate all of the ingredients.

Step 4

The dough is wet and rough looking. Let dough set in a covered container for two hours and then fold.

Step 5

Two hours later, fold the dough again.

Step 6

Allow the dough to rest for one additional hour and then shape. I do a pre-shape and a final shape.

Step 7

Place the shaped loaves into floured bannetons and cover with a plastic bag. Then refrigerate for 12-14 hours overnight.

Step 8

In the morning, stagger your loaves for baking by taking them out of the refrigerator 30 minutes apart. Then allow them to final proof.

Step 9

When done proofing and ready to bake, turn your dough out onto a parchment paper or peel and then use decorative stencils( if you like) and score the dough.

Step 10

Bake at 460F/237C for 16 minutes with steam in a well preheated oven with stone/lid or Dutch oven.

Step 11

After the steam period, remove the lid and bake for an additional 16-25 more minutes until nicely browned and internal temperature of at least 210F/98C. Turn the loaf in the oven a few times to promote even browning.

Step 12

Once your bread is done baking, set it on a cooling grate and pre-heat your oven again for 5-6 minutes and bake the next loaf.