Cool on a rack for at least 30 minutes before slicing.I usually move the loaves to a baking sheet after the first 30 minutes to prevent burning on the bottom of the loaves. Uncover the loaves and bake for about another 20 minutes, until the interior of the loaf reaches 205 to 210 degrees F. Cover the Dutch oven and place it in the hot oven. Flip the dough over, remove the basket, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). One loaf at a time, place the parchment over the dough and place a plate over it. Remove the Dutch ovens from the oven and remove the tops.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.
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