When you are ready to bake, cut parchment into two 9 inch by 15+ inch pieces.

preheat the oven to 475 degrees F with two empty covered Dutch ovens placed on the middle rack.

The next morning, remove the loaves from the refrigerator.

Refrigerate overnight for 12 to 14 hours.

Spray the top of the dough with spray oil, and cover with plastic wrap or enclose in large plastic bags.

Place the shaped dough into each basket, seam side down.

Shape the dough into boules, creating a taut skin over the top.

You can also use a mixing bowl lined with a lint free kitchen towel that has been sprayed with oil and heavily floured. I used a mix of all purpose and brown rice flour.

Scrape the dough out of the bucket/bowl onto a lightly floured surface and divide it in half with a wet or floured bench knife.

This should take about 5 hours from the first mixing (step 6). Let the dough rise until about 2 1/2 to 3 times its original size.These stretch and folds help develop the dough's structure and gluten. Repeat 3 more times, at 30 minute increments. With wet hands, stretch and fold the dough from all four 'sides' and flip it over, seam side down. Cover the container, and let the dough sit for 30 minutes.Placing a bowl of water nearby for dipping your hands, mix the dough by hand by alternatively pinching it and folding it, until all of the ingredients are fully mixed, about three minutes.Add 360 grams of the levain to the dough.Dust the top of the mixture with the salt and yeast.Add the water and mix by hand until just mixed.In a 12 quart tub or large bowl, whisk together the white and whole wheat flours.Let sit at room temperature for about 6 to 8 hours. Stir with a spoon and cover with plastic wrap. In a medium bowl, feed your starter with the levain ingredients listed above.His overnight loaves have additional flavor-enhancement from a rest in the refrigerator, while three days of fermentation yield delicious Dutch oven breads like a walnut loaf so good that eating it, Forkish writes, “should make you pause, put down the phone, and just go to that special place in your imagination where unicorns live. Forkish also explains why he likes to blend flours:to compensate for varying amounts of gluten, and for deeper flavors. The doughs are also versatile-most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf.

Ken Forkish, author of the NY Times best-seller Flour Water Salt Yeast, provides new recipes, each with a handy baking schedule and expert tips. We love this book for many reasons, not least among them that Forkish has a section entitled 'Good Grains Need a Good Mill.' In that section he talks about the importance of high quality regional mills, including Janie's Mill and our good friends at Camas Country Mill and Farmer Ground Flour.

Ken forkish sourdough starter