1. Combine flours and warm water in a bowl until no dry spots remain and cover to autolyse for 45 minutes.

2. Add sourdough starter and salt, then use the stretch-and-fold technique until dough is cohesive.

3. Bulk ferment at room temperature for 4–6 hours, performing 2–3 stretch-and-folds every 30–45 minutes during the first two hours.

4. Turn dough onto a floured surface, divide if desired, preshape into rounds and rest under a towel for 20 minutes.

5. Roll or stretch portions into ropes, braid or form a ring, seal ends and place on cornmeal-dusted parchment.

6. Cover and cold proof in the refrigerator for 8–10 hours.

7. Preheat oven to 475°F (245°C) with a baking stone or Dutch oven inside and score the dough.

8. Bake with steam or lid on for 20 minutes, remove lid and reduce to 450°F (230°C) for 20–25 minutes until deep golden.

9. Cool on a rack for at least 1 hour before serving.