<p>Bread has always been probably one of my biggest challenges and pleasures at the same time. A couple of years ago I discovered sourdough bread, which completely changed my life and my look on bread. So I started creating my own recipes and since then, the journey keeps getting better and better. This one is the ultimate sourdough bread, that will always bring great compliments about your baking skills. </p>
Mix both the whole wheat flour and plain white flour in a large mixing bowl. Add the water and and let stand for 1 hour.
Add the active sourdough starter and start to knead the dough with your hands. Knead for about 5 minutes, add the sea salt and knead for another 10 minutes, until the dough is elastic and shiny. Return the dough to the mixing bowl, cover with a cloth and let proof for 3 hours at a room temperature (24 - 27 °C / 75 - 80 °F).
Divide the dough in two. Shape each dough into a smooth, rounded disk. Dust the dough-rising basket with flour. Lay the dough inside it and let it proof in a refrigerator (8 - 10°C / 47 - 50 °F) until about double the size - it will take between 10 - 12 hours.
Preheat the oven to 255°C / 490°F. Place a roasting pan at the bottom of the oven to preheat.
Gently dust the dough with flour, while still in the dough - rising basket. Gently flip it onto a preheated baking tray, covered with baking sheet. Score the dough with a sharp rezor blade.
Pour a cup of ice cold water onto the hot roasting pan, lower the oven temperature to 240°C / 460°F. Bake for 15 minutes. Remove the roasting pan filled with water and lower the temperature to 230°C / 445°F. Bake for another 25 - 30 minutes.
Remove the bread from the oven. Set it on a wire rack to cool.
Don't cover the dough with a cloth because that way you create a moist environment and you loose the crust.