The night before, prepare leaven in a separate container using 30 grams starter, 60 grams water, and 60 grams whole wheat flour.

Stir, cover, and let sit at room temperature eight to 10 hours or overnight. The next morning, it should be active and bubbly.

In a large mixing bowl, combine 100 grams active, bubbly starter with 400 grams water.

Add 350 grams whole wheat flour, 150 grams bread flour, and 10 grams fine sea salt. Mix four to five minutes by hand until no dry bits of flour remain.

Cover the bowl and let sit at room temperature for 30 minutes.

Perform three “stretch and folds”, 30 minutes apart. After the third stretch and fold, cover the bowl and let dough rest for three to five hours, until almost double in size. It should appear puffy and jiggly, with bubbles on the surface.

Turn the dough out onto the counter, and with your hands forming a “V,” gently shape the dough by pushing it across the counter to form a ball.

Dust the ball of dough with flour and cover with a damp kitchen towel or overturned bowl. Allow the dough to “bench rest” for 30–60 minutes.

Turn the ball over, seam side up, and perform a final shaping by gently pulling all four sides of the dough into the middle and pinching them together.

Generously flour a banneton with rice flour or regular flour. If you don’t have a banneton, use any bowl lined with a floured cloth or towel. Place the dough seam-side up into the floured banneton or bowl.

Cover with plastic wrap and leave in the fridge for five to 24 hours.

Preheat oven to 450 degrees Fahrenheit with the pot you’re going to be baking it in inside.

Remove dough from the fridge and turn out onto Gefen Parchment Paper.

Score the top with the bread lame or knife and transfer to the pot. Cover and bake for 30 minutes.

Remove the lid and bake another 15–18 minutes, until golden brown. Transfer to a cooling rack for one to two hours before slicing.

Store wrapped in a towel or linen bread bag for three to four days.