875g (7 cups) unbleached flour 125g (1 cup) whole meal 450g warm water 125g sourdough starter 2 x teaspoons salt Autolyse flour and water 30 mins Bulk fermentation -4-5 hours Add starter and salt. Mix and turn until dough changes texture ( 10 mins ) Fold and turn after 30 mins ( first turn ) Second turn 1 hour after mixing Two more turns at 30 min intervals Separate dough into two balls and shape. Add to proofing basket face up. Lightly flour top. Insert in bag. Allow to rise for another 2 hours. Place in fridge overnight or up to 36 hours. Longer the cold ferment the more sour the bread. Pre-heat oven and Dutch ovens to 475f/250c Remove Dutch ovens and tip dough into floured hands and drop into Dutch oven. Replace lid and bake for 40 mins Remove lid and bake for 20 mins until top is brown…. very brown. Cool on rack…. don?t eat until room temp as the bread is still developing ( hearing the cracking ) Enjoy. Based on a Ken Forkish recipe. Check out his You Tube channel for details .