Make sure your starter is recently fed and very active
A dollop of starter should float in a glass of water, if it sinks it isn't strong enough yet
Using a food scale to measure the ingredients by weight will give you the most accurate results
Set a large bowl on the scale and zero it out
To the bowl with the scale zeroed out add
525 grams water
(80 degrees F) be careful that it doesn't contain chlorine
Then add
250 grams of your very active starter
Mix the starter and water thoroughly with a whisk or by hand, then add
700 grams white whole wheat bread flour
Mix with the dough bowl scraper, then use wet hands to form a shaggy dough ball
Let it rest (autolyse stage) about an hour
This stage can be extended without worry up to four hours at 75 degrees F
After autolyse, add
20 grams sea salt salt to the bread dough
Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough
Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top
Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl
Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes
Allow the dough to bulk rise in the bowl at room temperature an hour or so until it rises by roughly 30 percent
Cover the bowl of dough with a plastic bag and set it in the fridge for 15 to 18 hours
This is the long cold rise
After the cold rise is complete, remove the dough from the fridge and let it sit on the counter in the bowl for two hours or until the dough reaches room temperature
On a clean un-floured counter pour out the dough into a large mass
Flour the top of the dough lightly but evenly
Divide the dough mass in half with your metal dough scraper
Form each half into a dough ball turning and rotating to create internal tension
Let the dough balls rest for 30 minutes or so
Place each dough ball seam side up in a rice floured, cloth lined banneton or bowl
Rise in the fridge 2 to 4 hours until completely chilled
Set your dutch oven with its lid on the lower third of oven
Preheat the oven to 450 degrees F. to warm the dutch oven
Remove the dough from the fridge and turn it upside down onto a large piece of parchment paper
Score the loaf with your lame knife or a razor blade
Carefully lift the parchment paper with the loaf into the hot dutch oven
Put the lid on the dutch oven and return it covered to your preheated oven
Bake for 30 minutes
Remove the lid of the dutch oven after 30 minutes
Bake an additional 10 minutes uncovered or until the loaf thumps hollowly and the surface gets dark
Allow the bread to cool for at least 1 hour before cutting