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Prepare the leaven – 10:00 p.m.: Mix 34g ripe starter, 120g whole wheat flour, and 132g water in a glass container, cover, and set in a warm area overnight.
Mix the flour and water, autolyse – 8:30 a.m.: Add 275g of the prepared leaven to a large mixing bowl, pour in 760g water, and mix until dissolved. Add 800g white flour and 200g whole wheat flour, mix with hands until incorporated. Cover and let autolyse for 40 minutes.
After 40 minutes, add 20g salt and slowly pour the remaining 50g water on top. Squeeze & mix until incorporated.
Transfer to your bulk fermentation container.
Bulk Fermentation – 9:30 a.m.: Perform four sets of stretch and folds at 10:00 a.m., 10:30 a.m., 11:00 a.m., and 11:30 a.m. Let rest until 2:00 p.m.
Pre-shape – 2:05 p.m.: Divide the dough into two halves and let rest for 30 minutes.
Shape – 2:35 p.m.: Shape one boule and one batard.
Proof – 2:45 p.m.: Place the dough into baskets and refrigerate for an overnight proof.
Score + Bake – 7:45 a.m. (next day): Preheat the oven to 450°F (232°C). Bake covered for 20 minutes, then uncovered for an additional 35 minutes.