In a bowl, mix 750 grams white flour, 250 grams whole wheat flour and 650-675 grams water. Cover with a damp towel and let sit for 15-60 minutes.

Add 18 grams of sea salt to the bowl. Mix.

Add 250-275 grams of active and bubbly starter to the bowl. Mix.

Cover with a damp towel and let rest for 20-30 minutes.

Perform a series of stretch and folds. Cover with a damp towel and let rest for 20-30 minutes. Repeat this 4-5 times over the span of 2-3 hours.

After you perform the last stretch and fold, cover the bowl with a damp towel and place in a warm area for the bulk rise. This can take anywhere from 4-8 hours depending on how warm the location you place the bowl is. You are looking for the dough to grow by at least 50%, at most double.

After the bulk rise, turn the dough out onto a lightly floured surface and separate into two equal amounts. Let rest, covered, for about 10 to 15 minutes.

Creat tension by forming each loaf, pushing and pulling the dough until it forms.

Place each dough ball in a banneton lightly lined with flour and cover with a wet towl or tie in a plastic bag. Place in fridge for at least 12 hours.

Pre-heat the dutch oven at 500 degrees.

Once the oven/dutch oven are preheated to 500 degrees, take one loaf of bread out of the oven and turn out of the banneton onto a piece of parchment paper.

Using a razor or very sharp knife, score the dough by running the blade down the center of the loaf.

Place in the dutch oven (on the parchment paper) and cover with a lid. Set a timer for 25 minutes.

Ater 25 minutes, remove the lid from the dutch oven (if you plan on making the second loaf right away, leave the lid in the oven, just off of your bread). Set the timer for an additional 20.

Remove the loaf from the oven and let cool for at least 2 hours before cutting.