In a mixing bowl, combine 275g 92F water with all of the ripe leaven. Stir until the leaven is dissolved in the water. Add flours and salt.

Mix the ingredients until a dry clump forms. Then, wet your hand and use it to squeeze and fold the dough until it is homogeneous and there are no dry spots.

Bulk Fermentation: First Rest: Cover the bowl and let the dough rest for 30 minutes.

First Fold: After 30 mins, grab a portion of the dough, stretch it, then fold it over itself. Repeat 5-6 times. Flip dough and round it into a ball. Cover and let rest for another 30 minutes.

Second Fold/Final Ferment: Repeat folding process one more time after 30-minute rest. Cover the dough and place it in a warm spot to ferment for 2 more hours.

Shaping: flour a surface and flip dough out. Grab opposite sides of the dough and fold over each other. Rotate and repeat at least 4 times.

Flip the dough over and round it while stretching the top down and under to create tension.

Dust proofing basket with flour. Place the shaped dough seam side up in the basket. Give it a few more pull out and folds as shown in the video to create added tension.

Proofing: Cover and proof in a warm place for 60-90 minutes. After 60-90 minutes, dough should have increased by about 60%. Gently poke the dough; if it slowly bounces back, it is ready to bake

Baking in a Dutch Oven: Preheat Dutch oven in a 475°F oven.

Carefully flip the proofed dough onto a piece of parchment paper sprinkled with semolina flour. Use scissors to make 5-6 angled snips on the dough.

Initial bake: Place the dough and parchment paper into the preheated Dutch oven, cover with the lid, and bake for 15 minutes.

Final bake: Remove the lid and bake for an additional 20-25 minutes.