When you are ready to make the dough. Mix all the flours in 280g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes.

After 30 minutes incorporate starter into the autolyzed dough

Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside at room temperature for overnight or 8 hours ( at 74 F)

Then do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.

Then transfer the dough workspace with water and shape them into round Boule. 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.

When you are ready to bake preheat oven to 500°F/ 260°C.

Transfer the scored dough to Dutch oven and close the lid and immediately place the top back on and return to the oven.

At 475°F/246.1°C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 20 minutes with lid.

After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.

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