Adapted from Billy Parisi
In a large bowl combine with the flours, salt and yeast together mixing with your hands until it forms a dough and then stretching and pinching it for 5 minutes then cover and rest for 20 minutes.
Fold the dough for 2-3 minutes, cover, and let rest for 60 minutes.
Fold the dough over one last time for 2-3 minutes then cover and let rest for 2 hours (or until it has tripled in size).
Flour your work space and fold the dough over and mold into a the shape of a ball, then place in a benetton (or a rounded bowl with a towel that has been flourded) and let sit for 60 minutes.
After 30 minutes, place a Dutch oven (with lid on top) into the oven and let oven and pot pre-heat to 240°C for at least 30 minutes.
Carefully place the dough into the hot Dutch oven pot, cover it with lid and bake for 30 minutes then allow to cool completely before cutting.
Serving Size slice
Servings 12