Feed your starter 2-3x per day for 1-2 days prior to mixing. I use about a 2x build, each time, with the last feed about 9 hours before mixing. I think anywhere between 5-9 hours works. 11 oz of flour, 11 oz of 69 degree water. If you've been using the starter at least weekly, then feeding it twice before you use it will be fine. Combine all ingredients in a mixing bowl for your stand mixer, putting the water and sourdough in the bowl before the flour-- otherwise some of the flour might get stuck on the bottom. With the paddle attachment, mix on low speed for 5 minutes. Rest for 10 minutes to allow glutens to relax and salt to dissolve. While the dough is resting, switch to the dough hooks. Mix for about 5-10 minutes on medium speed with the paddle attachment-- and the dough should look very stretchy, and start to cling to the paddle. Once the dough has firmed up enough that it no longer clings to the sides of the bowl, you'll need to hold the mixer down. Start mixing on highest speed for 3-5 minutes more. It should be a fairly solid mass before you take it out of the mixer. You want the glutens to develop as much as possible to make it easier to shape the dough and to give the dough enough oven spring to rise in the oven. Dough should be extremely stretchy and satiny. You should be able to pull it thin so you can just about see through it. Wet your hands while doing this, so the dough doesn't stick. Your dough temperature should be about 78 degrees. That's what you're aiming for. Put the dough into an oiled bowl or rectangular container-- it should come out as a single lump, with little to no dough remaining in the mixing bowl. Cover with a lid and let rise for 3 hours, at about 78 degrees. I cover with a thick towel to help keep the heat in. Midway through the rise, turn the dough: fold the sides of the dough over onto its center, from all four sides. You will likely need an external heat source to keep the dough that warm. After the turn, I use a heating pad on its lowest setting, covering the dough container with a towel, to keep the heat in. Dump the dough out onto counter, and divide in two. Roughly shape the dough with your bench knife. Use a little white flour to prevent sticking. Cover with couche for 15-20 minutes. Do the final shaping with a rocking motion of your two hands. Invert the boule into a floured banneton-- use whole wheat and semolina flour because of the coarse grains and low glutens. Cover with plastic shower caps (the kind you get from a hotel) and place in your refrigerator at about 40 degrees for about 10 hours. Heat oven to 500 degrees with two pizza stones side by side. Cast iron pans underneath for steaming water. Remove dough from your retarder just before baking. Invert baskets onto floured peel, cut with lame, and slide onto each stone. When both loaves are in oven, pour about 2 cups of boiling water onto one of the cast iron pans, wait 3-5 minutes, then do again in the other pan. After 30 minutes more, turn the loaves 180 degrees to get more even cooking. Remove after about 35-40 minutes, when they are nice and dark and look slightly to almost burnt and sound hollow when tapped. Let cool on racks. Brush off the flour with some kind of firmly bristled brush. Slice and eat with some Irish butter. [ - ]

Feed your starter 2-3x per day for 1-2 days prior to mixing. I use about a 2x build, each time,... [ + ]