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Perform an autolyse with the water and flours.
Mix the flours, water, and starter together and let that rest for about an hour before adding the salt.
After resting, knead the mixture well.
Let the dough rest for an hour and then add the salt and an extra 20g water.
Perform stretch and folds and then coil folds every 30-45 minutes.
Once the dough has doubled in size and is bubbly, proceed to shaping.
Pre-shape the dough gently and then shape it into a batard using the caddy clasp method.
Let the shaped dough rest and rise in the banneton for about two hours.
Bake at 450F for 10 minutes, score the bread, then continue baking for another 15 minutes.
Lower the temperature to 425F and bake until brown on top, about 10-15 more minutes.