The high protein content in these two flours make them the perfect pair for a beautiful, open crumb sourdough loaf.
In a bowl, hand mix flours with water until just combined. Cover and rest (autolyse) for at least 1 hour.
Add sourdough starter to flour mix. Hand mix until well combined, preforming a couple stretch and folds. Cover and rest another 30 minutes. Take note of the size of the dough.
Add salt to flour mix. Hand mix until well combined, preforming a couple stretch and folds. Cover and rest another 30 minutes.
Perform 3 coil folds every 30-45 minutes (at least 3 times).
Allow dough to rest until it has doubled in size since step 2. Note: This time may vary depending on your room temperature, for me it took approximately 5 hours.
Gently tip the dough onto a lightly floured bench. Fold the left side of the dough into the centre 2/3 of the way, then fold the right side of the dough over the top to create a slim oval shape. Next, gently roll the dough up like a roulade ensuring the seam is on the bottom. Pinch the sides together to form an egg shape. Flour the dough and place seam side up into a banneton. Cover and rest 20 minutes.
Place the banneton into the fridge overnight allowing the dough to slow ferment.
In the morning, place a Dutch Oven into the oven. Preheat oven to 250c for 1 hour.
Remove dough from banneton and place on a baking sheet. Score dough down the centre or as desired. Place dough into Dutch Oven and bake in over for 25 minutes. Remove lid from Dutch Oven and lower oven temperature to 220c, bake for a further 15-20 minutes or until the loaf is golden brown. This time may vary depending on the highest temperature of your oven.