Build the leaven by combining warm water (90°F) with ripe sourdough starter, then mix in bread flour until well combined. Cover and ferment at room temperature for 12 to 14 hours until the mixture becomes frothy, bubbly, and doubles in size.
2
Combine warm water (92°F) with the ripe leaven and stir until dissolved. Add bread flour, whole wheat flour, and salt, then mix with a sturdy spoon until a shaggy mass forms. Switch to a wet hand and squeeze and fold the dough until homogeneous with no dry spots.
3
Cover the bowl and let rest for 30 minutes.
4
Stretch a portion of the dough until you feel resistance, then fold it over itself. Repeat this 5 to 6 times, then flip the dough and round it into a ball. Cover and rest for another 30 minutes.
5
Repeat the folding process one more time, then cover the dough and place it in a warm spot (90–95°F) for 2 more hours of final fermentation.
6
Lightly flour a cutting board and flip the dough out onto it. Grab opposite sides, pull out, and fold over each other. Rotate and repeat at least 4 times. Flip the dough seam-side down and round it while stretching the top down and under to create tension.
7
Dust a proofing basket with flour and place the shaped dough seam-side up. Perform a few additional folds to create extra tension, then cover.
8
Proof the dough in a warm place for 60 to 90 minutes until it increases by about 60% in size. Gently poke it; if it slowly bounces back, it's ready. Judge by appearance and reaction rather than time alone.
9
Sheet tray method: Preheat oven to 450°F. Flip the dough onto a parchment-lined sheet tray. Score the top with 5 to 6 overlapping cuts using scissors. Spray with water 8 to 10 times. Cover with a foil pan lid and bake for 15 minutes. Remove the lid, place on a wire rack, and bake for 20 more minutes.
10
Dutch oven method: Preheat a Dutch oven at 475°F for 30 minutes. Sprinkle parchment paper with semolina flour and carefully flip the proofed dough onto it. Score with 5 to 6 angled cuts. Place the parchment and dough into the preheated Dutch oven, cover with the lid, and bake for 15 minutes. Remove the lid and bake for 20 to 25 more minutes.
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