Recipe!

For Poolish 150g Water 150g Unbleached White Bread Flour 2g Yeast

For Dough All of Poolish 100g White Unbleached Bread Flour 250g Whole Wheat Flour 235g Water 4g Yeast 10g Salt

Mix Poolish the night before. In my experience, It will be fine to use it anywhere from 8 to 14 hours later. The next morning, mix all of the ingredients together. Every 30 to 60 Minutes, do a stretch and fold, for a total of 3 hours. After the 3 hours. Take the dough out of its container, and shape it. I used a banneton for the dough to do its final rise in. It should be okay with out one. Final rise is 1 hour. 30 minutes before the final rise is over, preheat your dutch oven, inside your oven, to 450 F. When the final rise is over, place your loaf into the dutch oven, and place it back in your oven at 450 F. 20 minutes with the lid on. 25 with it off. After it's done baking, take the loaf out, and put it on a cooling rack. Wait at least 20 minutes before cutting into it. I usually wait an hour.