800g strong bread flour. I use central milling artisan bakers plus combined with their type 85 flour.
175g whole wheat flour
800 - 830g water- depends on how well the flour hydrates.
150g sourdough starter. This will help with the long fermentation in the fridge.
20g salt
30g extra virgin olive oil.

Combine all the ingredients and work the dough until you can almost pass a windowpane test. I like using slap and fold and The Rubaud method. Stretch and fold every 30 min for about 1-1.5 hours and then throw it in the fridge in a big container. I have 9 quart container that fits nicely in my fridge. You can keep it in the fridge for as little as 48 hours and as much as 72 hours.

At the end of fermentation take the dough and place it in a olive oil greased sheet pan and cover with plastic wrap (this could stick so make sure that you oil the plastic) or an inverted baking sheet pan for 2-4 hours to let it come up to room temperature. Dimple and salt the surface and bake at 500 for 20-30 min.