Measure 200 grams of starter (~1 cup) into a clean container that has a lid.

Add 75 grams (scant 2/3 cup) of whole wheat flour. Add 75 grams (~1/2 cup) of bread flour. Add 150 grams (2/3 cup) of lukewarm water.

Stir until the consistency of a thick pancake batter. Cover and let sit on the counter about 1 hour. Put back in the refrigerator, as this is your batch of starter for next week.

From the original starter, remove and discard starter until you have 200 grams (~1 cup) remaining.

Add 75 grams (scant 2/3 cup) of whole wheat flour. Add 75 grams (~1/2 cup) of bread flour. Add 150 grams (2/3 cup) of lukewarm water.

Cover and let sit on the counter about 1-2 hours, or until it has about doubled in bulk.

Measure 680 grams (3 cups) tepid water.

In another bowl measure out 150 grams (1 1/4 cups) of whole wheat flour and 850 grams (6 1/3 cups) of bread flour.

In a small bowl measure out 18-25g (~ 1Tbs) salt.

Once your starter is ready, add 360 grams (~ 2 cups) of the starter to the water and mix until mostly dissolved.

Add most of the flour mixture, but keep back about 1/2 to 3/4 cup for kneading. Mix until combined.

Sprinkle the salt on top, and cover with plastic wrap or plate. Let sit 20-30 minutes.

Fold in the salt and scoop the dough onto a floured work surface. Knead for 5 minutes. Rest 5 minutes. Repeat the kneading resting cycle 4-5 times.

Now that you’ve kneaded the dough, shape it into a ball and put in a clean bowl and cover with plastic wrap or plate.

Let the dough go through a “bulk rise” lasting 4-8 hours, depending on the temperature.

After the dough has doubled in bulk, you’ll want to divide it into three equal pieces of about 680 grams each.

Shape each piece into a ball by pulling the dough from the sides to the bottom until you have a nice smooth ball. The dough you pulled down should be pressed together to form a rough seam.

Place each ball on a floured board (we use a cutting board), loosely cover with plastic wrap or damp towel, and let sit for 1-2 hours.

While waiting, line three baskets (or colanders, or something that’s a bit porous) with clean dish towels and dust with flour.

Once the dough has doubled in size, just like the pre-shape, work the dough under and pinch it together, keeping a nice smooth surface on top.

Place each ball smooth side down in the prepared baskets, dust lightly with flour and cover with part of the dish towel (or another towel) and put it in the refrigerator overnight.

The next morning, take the dough from the refrigerator about 1-2 hours before you plan to bake and let it begin warming.

About 30 minutes before you want to bake, place the dutch oven in your oven and preheat to 450°F.

Remove the skillet lid from the oven, and place a ball of dough in the middle, so that the seam side is down.

Slash the top with a razor blade or sharp knife to form a tic-tac-toe pattern.

Place the dutch oven on top of the skillet lid, and bake 20 minutes.

Remove dutch oven cover and bake an additional 20 minutes.