Mix flours and 325ml water in a large bowl. Combine until no dry flour remains. Cover and rest at room temperature. This develops gluten without kneading.

Perform stretch and folds every 30 minutes for the first 2 hours (4 sets total). To fold: wet hands, grab one side of dough, stretch up, and fold over. Rotate bowl 90° and repeat 4 times. Rest covered between folds. Dough should increase 50-75% in volume.

Let the dough relax. It will spread slightly. This makes final shaping easier and creates better structure.

Cover and refrigerate overnight. This slow fermentation develops complex flavors. The dough is ready when it has grown but still springs back slowly when poked.

Place Dutch oven with lid inside your oven. Preheat to 250°C. Let it heat for at least 45 minutes for thorough, even heat.

Turn dough onto parchment paper. Score the top with a sharp blade or razor at a 30° angle, about 1cm deep. Carefully place in hot Dutch oven. Cover with lid and bake.

Remove lid. Reduce temperature to 230°C. Bake until deep golden brown with an internal temperature of 95°C.

Remove from oven and place on a wire rack. Listen for the crust crackling! Wait at least 1 hour before slicing—the interior is still baking from residual heat.