At 9:15 p.m. PREPARE LEVAIN: Place a clean starter jar on a kitchen scale. Tare the weight so it reads “0”, then to the jar add 50g mature starter, 200g whole wheat flour and 200g distilled water at room temperature. Stir the mixture vigorously until no dry bits of flour remain, then cover the jar loosely with a lid. Store in a warm place (such as the oven with the light on) for approximately 10-12 hours.

At 8:30 a.m. (next day) PREPARE AUTOLYSE: The next morning, place a medium to large mixing bowl on a kitchen scale. Tare the weight so it reads “0”, then to the bowl add 250g levain and 800g distilled water at room temperature. Stir the mixture until the levain is completely dissolved. Add 800g bread flour and 200g whole wheat flour. Mix with your hands until mixture is completely incorporated. Cover bowl with plastic wrap and place in a warm place (such as the oven with the light on) for 50 minutes.

At 9:20 a.m. FINISH THE DOUGH MIX: To the mixing bowl add 20g fine sea salt. Mix with your hands until mixture is completely incorporated. Cover bowl with plastic wrap and place in a warm place (such as the oven with the light on) for 30 minutes.

At 10 a.m. BULK FERMENTATION: After 30 minutes have elapsed, perform the first set of turns (see post for full description on how to perform a set of turns). Cover the bowl and return it to its warm place.

At 10:30 a.m. Perform second set of turns. Cover and return to warm place.

At 11 a.m. Perform third set of turns. Cover and return to warm place.

At 11:30 a.m. Perform fourth set of turns. Cover and return to warm place.

At 12 p.m. Perform fifth set of turns. Cover and return to warm place.

At 12:30 p.m. Perform sixth and final set of turns. Cover and return to warm place to finish bulk fermentation, untouched.

At 2:00 p.m. PRESHAPE: Gently transfer dough to a well-floured surface. Using a well-floured bench scraper or knife, divide dough into two equal pieces. Use floured hands shape dough into boule (see post for full description on how to preshape). Cover dough with bowls or plastic wrapand let rest on counter for 30 minutes.

At 2:30 p.m. SHAPE AND PROOF: Dust two banneton baskets or linen-lined bowls with white rice flour. Remove covers from dough. Final shape the dough by using both hands to slide the dough across the table, tightening the surface. Rotate 90 degrees and repeat until a tight, smooth dough round stands proud on your work surface. If your hands stick, dust them with flour and continue. If you find the dough sticky, you can also use a bench scraper to rotate the dough. Carefully transfer dough to one prepared basket. Repeat with second dough.

Cover each basket with a plastic bag; use a clip to seal bag. Let dough rest in bags or covered with plastic wrap at room temperature 20 minutes, then transfer to refrigerator for an overnight proof.

At 7:30 a.m. (next day) PREHEAT: Place an oven rack in your oven with enough space that allows enough space for the Dutch oven, combo cooker or bread pan. Preheat the oven to 500° F for one hour with the top and bottom of your bread baking vessel of choice inside.

Just before baking, remove one dough from refrigerator and uncover. Place a sheet of parchment paper and a cutting board on top of basket. Carefully invert basket with cutting board so dough lands on parchment paper. Remove basket. Use a bread lame to score top of dough.

At 8:30 a.m. BAKE: Using oven mitts, carefully slide dough on parchment paper to shallow side of combo cooker. Place deep side of combo cooker on top to seal. Reduce oven temperature to 450 degrees F. Bake covered 30 minutes. Using oven mitts, remove top of combo cooker or Dutch oven and return to oven rack in oven to keep hot. Bake bread uncovered for another 25-30 minutes until a deep golden brown (an instant thermometer should read an internal temperature of approximately 210 degrees F). Transfer bread to a cooling rack to cool completely, about 1 hour 30 minutes. Repeat with second loaf.