In a large bowl, combine the active sourdough starter and water, leaving behind 25 grams of water for later use.

Add the whole wheat flour and white wheat bread flour to the bowl.

Mix the ingredients well until a rough dough forms. It’s okay if the dough is sticky at this point.

Cover the bowl and leave to rest for 30-60 minutes.

After 30-60 min of rest add 25 grams of water and 10 grams salt, and knead until salt and water is combined into dough.

Cover and set the bowl in a warm area (75-80 degrees Fahrenheit) for three to four hours or for six to eight hours in a cooler place.

During this time, perform a stretch and fold every 30-40 minutes.

Scoop the dough onto the countertop.

Lightly flour the top of the dough. Very gently turn over the dough so the floured side is face down, and fold the dough on all four ends, gently shape into a round boule.

Leave the dough to rest for 20 minutes. The edges should be round and thick (it’s ok if it flattens a little) but they should not taper off. If they taper or flatten off, reshape and let sit for another 20 minutes (this is like doing another set of folds during the bulk rise).

Sprinkle a lined bowl or banneton with flour.

Fold bottom third up, right side third over, left side third over, top third over and then roll the entire loaf over and gently pull toward you, letting tension form the loaf. Place in a prepared bowl.

Once the dough is shaped you can let it rise for three to four hours at room temp or place in the refrigerator for up to 12 hours (known as ‘retard’).

Place your Dutch oven in the oven and preheat the oven to 500 degrees Fahrenheit.

Place a sheet of parchment paper over the work surface or kitchen counter. Gently invert bread from the bowl onto parchment paper.

Score the top of the bread.

Bake at 500 degrees Fahrenheit, covered, for 20 minutes.

Remove lid, lower temperature to 450 degrees Fahrenheit, and continue to bake for an additional 20–30 minutes until crust is a rich dark amber color.

Let it cool on a wire rack.