1. Start by making the pre-dough. Add the two flours together with the water to a large bowl and knead for about 2-3 minutes to get a soft and sticky mess. Cover and let sit for about 1 hour at room temperature.

2. Add the fresh yeast and salt to the bowl and knead for 5 minutes, until you get a nice and smooth (but sticky) dough. Add the water gradually, tablespoon by tablespoon, and knead until the water is fully incorporated and the dough comes off the sides of the bowl again. Cover and let rise for about 1 hour. After that, use your floured hands or a spatula and loosen the dough from the sides of the bowl, pull it up, and fold it to the center – do that on all sides. Cover again and let rise another hour. Repeat the pulling and folding, then cover the bowl and place it in the fridge overnight (13-14 hours).

3. The next day, when the dough has risen enough and is big and bubbly, take it out of the fridge and let it come back to room temperature for about 90-120 minutes. If you have a special basket for bread baking* use that one and line it with a kitchen towel, or use a bowl (with a kitchen towel) and dust with flour. Place the dough on a well-floured surface, dust with some flour, and shape it into a large ball. It works best if you take the dough into your floured hands and then tuck the sides underneath to get a smooth top and messy bottom. Place the dough ball with the messy side facing down (smooth side up) into the basket/bowl, cover, and let rise another 45 minutes.

4. As soon as the dough is resting, you should heat up the oven together with a Dutch oven* (cast iron pot with lid) to a temperature of 250°C (482°F) – place it in the lower third of the oven on a wire rack. As soon as the 45 minutes are up, place the dough ball in the Dutch oven. This time the smooth top should be on the bottom, so just flip it over into the pot. Be careful not to burn yourself! Both the pot and lid are extremely hot! Place the lid on top and bake for 30 minutes. Then reduce the heat to 210°C (410°F) and continue baking the bread for about 35-40 minutes. To get a nice crust, remove the lid of the Dutch oven about 20-25 minutes before the baking time ends. When the bread is done, take it out of the oven and let it cool down on a wire rack.