For the Levain:

1. Mix 53g whole wheat flour, 34g water (26°C/80°F), and 69g mature sourdough starter until well combined.
2. Let rise for 3–4 hours in a warm place (26°C/80°F) until tripled in volume.

For the Dough:

Autolyse:

1. Add 864g whole wheat flour to a large bowl or mixer.
2. Pour in 735g of water (26°C/80°F) and mix until fully incorporated, leaving no dry bits.
3. Cover and leave in a warm place, ideally the same temperature as your levain.

Mix In:

1. Break up the stiff levain over the dough.
2. Add half of the remaining water (25g) and mix well. Let rest for 5 minutes.
3. Add the salt (19g) and remaining 25g of water and mix until fully combined.
4. Let the dough rest for 5 minutes.
5. Mix the dough until well developed.

• Desired Dough Temperature (DDT): 24°-25°C (75.2°-77°F)

Bulk Fermentation:

1. Allow the dough to bulk ferment at 24°-25°C (75.2°-77°F) for 3–3.5 hours.
2. Perform 3 sets of folds at the 60, 90, and 120-minute marks.

Pre-Shape:

1. Using a bench knife, divide the dough into 2 equal pieces.
2. Pre-shape each dough into a round ball.
3. Rest uncovered for 30-45 minutes.

Final Shape:

1. Lightly flour the top of the dough and flip it over onto the work surface.
2. Bring the bottom up and seal.
3. Stretch the sides out and fold them into the center to create a tight package.
4. Bring the top down about ⅓ of the way, pulling the sides in.
5. Gently roll the dough to give it an oval shape.
6. Allow the dough to rest for 2–3 minutes, then flip it over and place it into a banneton seam-side up.
7. Let the dough rest for 10 minutes before covering and placing it into the fridge.
8. Cold ferment for 10-14 hours at 3°C (38°F).

Baking:

1. Place your Dutch oven (lid on) inside the oven and preheat to its max setting (500°F/260°C) for 1 hour.
2. Remove the preheated Dutch oven and take the lid off.
3. Place a pre-cut piece of parchment paper inside the pan.
4. Gently flip the loaf out onto the parchment paper.
5. Using a lame at a 45° angle, score the bread.
6. Place the lid back onto the Dutch oven, leaving a small crack open.
7. Spray 15 spritzes of water onto the lid before sealing.
8. Place the Dutch oven back into the oven and immediately lower the temperature to 243°C (470°F).
9. Bake for 22 minutes with the lid on, then 14 minutes with the lid off.
10. Remove the loaf from the oven and allow it to cool completely before slicing.