Tartine-style sourdough country bread

The night before, about 10 p.m., feed the starter 25 g starter, 100 g all-purpose flour and 100 g water; by morning it should smell sweet, slightly sour and gassy, and float.

Combine 700 g warm water, 95 to 100F, with 200 g ripe starter.

Add the all-purpose and whole wheat flours without salt and mix on slow; leave to autolyse about 30 minutes.

Add the salt and mix on slow 2 minutes, then medium-high 2 minutes.

Transfer to a lightly oiled plastic container, cover and rest 30 minutes.

With wet hands, stretch each side and fold over four or five times, rotating; cover and leave 30 minutes.

Fold again, tucking the dough under itself to build tension and a tight top; ferment on the counter 2.5 to 3 hours until 40 to 50 percent larger and buoyant.

Loosen with a dough scraper, turn onto a floured counter, divide in two and shape into rounds; cover with a tea towel and rest 20 minutes.

Lightly flour the proofing baskets, shape the loaves with tension and a baker's roll, and place in the baskets.

Cover and rise on the counter about 90 minutes until about 40 to 50 percent larger and a finger indent springs back a little.

Refrigerate overnight to build flavour and finish fermentation.

Preheat the oven to 500F with the dutch oven inside.

Sprinkle semolina in the dutch oven and on the loaf, turn the loaf out of the basket and cut the top with scissors.

Cover, put in the 500F oven and turn it down to 485F; bake 18 minutes.

Uncover and bake 25 to 30 minutes more with the oven turned down another 25 degrees, to 465F, to slow the colour while baking out water.

Cool at least an hour; bake the second loaf the same way.