In a large mixing bowl, whisk together: 100 g sourdough starter & 300 g water until the starter is mostly dissolved and bubbly.

250 g Sonora White Wheat

150 g Emmer Wheat

Mix until no dry flour remains. The dough will be shaggy and sticky.

Cover and let it rest for 30–45 minutes (this is the autolyse).

After the rest, perform your first stretch and fold — gently pull one side of the dough up and fold it over itself, turning the bowl and repeating 3–4 times.

Cover and rest for 30 minutes.

Perform another stretch and fold after 30 more minutes.

Then add 10 g salt, sprinkle it evenly, and fold it into the dough until incorporated.

(Don’t worry if it feels slightly stiff at first; it will relax again.)

Perform 2 more stretches and folds with 30 minutes in between totaling 4 stretch and folds before the bulk fermentation.

Let the dough rest and continue to develop for 3–5 hours total (depending on room temperature, aim for about 75–80°F / 24–27°C).

The dough should expand by about 50%, feel airy, and show bubbles near the edges.

Turn the dough onto a lightly floured surface.

Gently pre-shape into a round. Rest for 20 minutes uncovered.

Then shape into a tight boule or batard.

Place seam side up in a floured banneton or towel-lined bowl.

Cover and refrigerate overnight (8–24 hours)

This slow fermentation deepens the flavor and strengthens the structure.

Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.

Gently turn the dough onto parchment paper, or silicone baking mat for a dutch oven. Then score the top with a razor or sharp knife.

Transfer into the hot Dutch oven, cover, and bake for 30 minutes covered, then 10–15 minutes uncovered until deep golden brown.

Check the internal temperature of the loaf to read between 195-200°F (91 - 93°C)

Let cool on a rack for at least 2 hours before slicing.