In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 60g of water 40 g Whole wheat Flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.

Add both whole wheat flour and white whole wheat flour, diastatic malt powder, into a bowl and add around 425 g of water and mix well and set aside for 3-5 hours before mixing with dough.

To this add leavain to the autolyse dough and mix well make sure to knead well so that everything incorporated well. Set aside for 30 minutes and then add salt and rest of water and mix once again.

Stretch and fold the dough

Stretch and fold the dough after 1 hour interval for 3 hours.

Then set aside the dough for another 2 hours without any stretch and fold .Since it is whole wheat over working of gluten will happen.

After 5 hours or once dough somewhat, airy you can shape.

Then transfer the dough lightly floured workspace and shape them into Batard . Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into an oval shape, and place seam side up in a proofing basket lined well with flour.

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

Next morning pre-heat the oven 475°F/ 246°C . Score the batard and place it in turkey roaster pan and bake at 475°F/ 246°C for 15 minutes then reduce the temperature for 450F /230°C for another 15 minutes and then remove the lid and continue bake for another 15 minutes., until the crust is deeply caramelized. Give 15-20 minutes extra if you want more crusty bread. Once it is baked it should register 200-205 F . Once it is cooled slice them and enjoy with cream cheese or butter.

If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter.