Thanks to Sune Truslev @FoodGeekDK

Ingredients
760 grams bread flour **I used organic strong white flour W300**
190 grams whole-grain wheat flour **I used organic**
700 grams water **I used bottled**
100 grams ripe sourdough starter (100% hydration)
22 grams fine salt

Ready your sourdough starter – in the morning
Feed your starter so it is ready to be used in the evening
You need enough starter to use 100 grams and something to continue your sourdough with
I usually take 50 grams of unfed starter, 100 grams bread flour and 100 grams of water

Make the dough – in the evening – about 21:00/9 p.m.

Put 100 grams of starter and 700 grams of water in a big bowl
Mix until the starter is dissolved
Add 760 grams of bread flour,
190 grams of whole-grain wheat flour 22 grams of fine salt

Mix the dough with your fingers until it is well mixed **I used my Kitchen Aid**

Put a wet dish cloth over top and leave it until the next morning

Note that the recipe assumes your kitchen to be about 21°C/70°F. If it is a lot warmer the dough may be ready sooner and if it’s a lot cooler it might take much longer

The dough should be about doubled in size and should jiggle slightly when you wiggle the bowl. **It did exactly that**

Divde and preshape – next morning – between 6:00/6 a.m. and 8:00/8 a.m. **Did mine at 10.00**

Pour the dough onto an unfloured table and divide it in two using your scraper

Grab a piece of dough and push your scraper under the front of the dough. Lift it up and fold it over the dough away from yourself
Repeat from the top, from the left and from the right. This creates tension on the dough that is facing the table
Using your scraper, in one swift motion, push the scraper underneath, lift the dough and turn it upside down
Put your scraper behind the dough and drag it towards yourself. Use your other hand to guide the dough, so that the front of the dough is pushed underneath the dough ball, thus creating tension on the top of the dough. To release the scraper, pull it backwards quickly
Now put the scraper in front of the dough and push forward and turn it around until the scraper is behind the dough again. Repeat these two steps until you have a reasonable ball

Repeat with the other piece of dough and let the dough balls rest on the kitchen table for 15 to 20 minutes

While waiting mist your bannetons and sprinkle with rice flour **I previously seasoned the bannetons with olive oil spray**

Shape the dough and refrigerate

Shape the dough as described above, making sure the surface is very tight
Using the scraper, flip the dough into the banneton. Seal it using a plastic bag and put it in the fridge
Repeat with the other dough ball

Bake the bread

Put a dutch oven in your oven and turn the oven on to 260°C/500°F
Let the oven heat for at least one hour
Cut two pieces of parchment paper that should be big enough to fit over your bannetons. If you are using a regular dutch oven, you may want to make pieces that are much longer so you can use it as a sling to lower it into the pot
Take a banneton from the fridge
Put the parchment paper over the banneton, put your peel on top and flip it over
Lift the banneton off the dough carefully
Score the bread using a lame or a very sharp knife
Open the oven and place the dough inside the dutch oven. Put the lid on and close the oven

Bake for 20 minutes with the lid on **I have 2 Dutch ovens so baked them at the same time**

Open the oven and take the lid off. Close the oven
Lower the temperature to 230°C/450°F and bake another 25 to 30 minutes until the crust is dark and crunchy. Don’t be afraid if the edges get a bit dark
Take the bread out of the oven and place it on a wire rack
Turn the oven up to 260°C/500°F and repeat with the other bread once the oven is warm again
Let the breads cool to room temperature before you cut into them