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1
Make the levain: mix the mature sourdough starter, bread flour, whole wheat flour, and room temperature water together. Let it rise for about 3 hours at roughly 75°F, using a proofer or an oven with the light on to maintain warmth.
2
Mix the main dough: combine the bread flour, whole wheat flour, and water, stir together, cover, and let it rest for 2 hours (autolyse).
3
Dissolve the fine sea salt in 50g of water, then mix it into the dough.
4
Finally, fold in the risen levain and mix thoroughly into the dough.
5
Let the dough continue to ferment overnight, ready for shaping and baking the next morning.
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