In a medium-size mixing bowl, mix together both flours and set aside.
Place the sourdough starter into a large mixing bowl, pour over the water and mix gently to dissolve it.
Add the flours and stir the mixture with your hands until it comes together. Scrape the sides of the bowl with a plastic scraper or a spatula. At this point, the dough should come together and be slightly sticky. Cover the bowl with shower cup and let the dough rest for 30 minutes.
After the resting period, add the salt and leaving the dough in the bowl start squashing the dough with your knuckles.
Lift the portion of the dough from the side, stretch and fold into the middle and press with your knuckles. Turn the bowl 90º clockwise and stretch, fold and press the dough again. Repeat the steps 8 times (10 in total). Cover the bowl with a shower cap and let the dough rest for 30 minutes. Repeat the process.
Repeat step 5 two times more, but this time allow the dough to rest for 45 minutes between folds.
The turning and resting process is complete now. The dough should double in volume.
Remove the dough from the bowl onto a lightly floured workspace. Flatten the dough slightly with your palms. Take the corner of the dough and fold it right over the opposite side, turn the dough 90º clockwise and repeat the previous step. Turn the dough over and tuck in the underneath of the dough with your fingers as you rotate the dough until you've formed a rounded ball. Let it rest for 30 minutes. After the resting period the dough will have flattened out a bit, but the edges should still be rounded flour the top surface of the dough balls.
Slip the dough scraper under each ball to lift it off the work surface, taking care to keep the round shape. Flip the dough so that the floured side is underneath.
The final bread shaping involves performing a series of folds. I thought it would be easier for you to understand if I posted a video. (watch from 01:50).
Generously coat with flour (50/50 rice flour and wheat flour) the inside of the proofing basket and place the dough inside (seam side up). Cover the basket with a shower cap and let the dough rise while you preheat the oven. During hot summer days, I let the dough rise in the fridge to prevent over proofing.
Place your dutch oven cooker in the oven, and preheat the oven to 250ºC.
When to oven reaches 250ºC, put on the kitchen gloves, VERY CAREFULLY take the dutch cooker out of the oven and turning the basket upside down carefully place the dough into the hot pan. Score the loaf with a sharp knife, a razor blade or a lamé with a design of your choice.
Cover the Dutch oven with the lid, transfer back to the oven, and lower the temperature to 220ºC.
Bake the bread for 30 minutes, and then, carefully take off the dutch oven lid and bake for additional 20-25 minutes. Let it cool on a wire rack. Perfectly baked bread should sound hollow when tapped on the bottom.
Makes 1 loaf
about 4 hour 30 minutes
600 grams bread flour
12 grams salt
180 grams active sourdough starter (I always use rye)