Add your starter and water to a large mixing bowl and stir with a fork or Dutch whisk to combine. Add your salt and gently stir, then add in the flours. Use your hands to mix until fully incorporated and there are no bits of dry flour.

Cover the bowl with plastic wrap or a damp towel and set aside for thirty minutes.

Stretch and fold your dough every thirty minutes for a total of three times.

Bulk Rise: allow your dough to rise for 7-10 hours until it has doubled in size and is nice and puffy

Dump the dough onto a lightly flour surface. Gently pat the dough into a rough rectangle and shape your loaf using four folds. I start at the back and carefully lift with two hands and fold the back edge 2/3rds over the dough, like and envelope fold. Gently press the edge into the dough to seal. Repeat this with the left edge, then the right edge. Finish by folding the bottom edge all the way across the dough, flipping it seam side down in the process. Use the edges of your hands to gently pull the loaf towards you in a circular motion, to seal the seam and create more surface tension.

Place the formed dough upside down into a mixing bowl or proofing basket lined with a floured tea towel. Allow to rise for 1-3 hours until it passes the poke test. Press down on the dough with your finger, it should spring back slightly but not collapse under your finger.

Preheat oven with a Dutch oven or heavy-lidded pot to 475 degrees.

Let your sourdough loaf cool completely before slicing. Enjoy with good butter!