Rustic Artisan Sourdough Bread

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1. 1In a large bowl, whisk together the flours and water until fully incorporated; cover and autolyse for 45 minutes.
2. 2Add active sourdough starter and sea salt, dimpling and folding into the dough until thoroughly combined.
3. 3Perform 4 sets of stretch-and-folds spaced 30 minutes apart over a 2-hour bulk fermentation period.
4. 4Let dough rest undisturbed at room temperature until it has increased in volume by roughly 50%.
5. 5Pre-shape dough into a taut round boule, rest for 20 minutes, then do final shaping and place into a floured banneton basket.
6. 6Cover and cold-retard in the refrigerator for 12 to 16 hours.
7. 7Preheat a Dutch oven at 230°C (450°F) for 45 minutes. Score the dough loaf and carefully transfer into the Dutch oven.
8. 8Bake covered for 20 minutes, then remove lid and bake uncovered for an additional 25 minutes until deep golden brown. Cool completely before slicing.