METHOD
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Combine both the whole wheat flour and plain white flour in a large mixing bowl. Add the water and and let stand for 1 hour.
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Bulk proofing
Add the active sourdough starter and start to knead the dough with your hands. Knead for about 5 minutes, add the sea salt and knead for another 10 minutes, until the dough is elastic and shiny. Return the dough to the mixing bowl, cover with a cloth and let proof for 3 hours at a room temperature (24 - 27 °C / 75 - 80 °F).
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Final proofing
Divide the dough in two. Shape each dough into a smooth, rounded disk. Dust the dough-rising basket with flour. Lay the dough inside it and let it proof in a refrigerator (8 - 10°C / 47 - 50 °F) until about double the size - it will take between 10 - 12 hours.
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bake
Preheat the oven to 255°C / 490°F. Place a roasting pan at the bottom of the oven to preheat.
Gently dust the dough with flour, while still in the dough - rising basket. Gently flip it onto a preheated baking tray, covered with baking sheet. Score the dough with a sharp rezor blade. -
bake
Pour a cup of ice cold water onto the hot roasting pan, lower the oven temperature to 240°C / 460°F. Bake for 15 minutes. Remove the roasting pan filled with water and lower the temperature to 230°C / 445°F. Bake for another 25 - 30 minutes.
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cool
Remove the bread from the oven. Set it on a wire rack to cool.
TipDon't cover the dough with a cloth because that way you create a moist environment and you loose the crust.
