Remove the Dutch ovens from the oven and remove the tops.

When you are ready to bake, cut parchment into two 9 inch by 15+ inch pieces.

About 45 minutes before baking, preheat the oven to 475 degrees F with two empty covered Dutch ovens placed on the middle rack.

How to know if the loaves are ready? Here is Ken Forkish, the author, demonstrating the 'finger dent test.'

Allow the loaves to rise about 3 to 4 hours, until they are puffy.

Spray the top of the dough with spray oil, and cover with plastic wrap.

Place the shaped dough into each basket, seam side down.

Shape the dough into boules, creating a taut skin over the top.

With a wet dough scraper or wet hands, loosen the dough from the sides of the bucket and gently turn it out onto a lightly floured surface.

You can also use a mixing bowl lined with a lint free kitchen towel that has been sprayed with oil and heavily floured. I used a mix of all purpose and brown rice flour.

The dough should nearly triple in size by 12 to 15 hours later.

Fold one more time prior to going to bed and cover with plastic wrap.

Fold three more times, every 20 minutes.

Once the dough is fully mixed, do a stretch and fold inside the bucket, cover with plastic wrap, and let it sit for 20 minutes.

Mix the dough with your wet hands both by pinching it throughout and folding it.

Place your bucket on your scale and add the levain.

Evenly sprinkle the salt over the dough.

Add the water and mix with your hands until the dough comes together in a shaggy ball.

About 8 hours after feeding the levain, and about 12 to 15 hours before baking the loaves, mix the flours in a large round (the author recommends 12 quarts, mine was 8 quarts) food grade bucket.Bannetons or proofing baskets that are about 9 inches across.I used this Combo cooker and a 4 quart cast iron Dutch oven and I baked both loaves at the same time. Large rubberband or tape to mark where the dough started.Food grade buckets with the measurements on the outside.I need to hit my local restaurant supply place for a couple of new buckets.

Note: the book recommend much larger buckets than the ones I have because the author says it makes it easier to work with the dough. The dough is mixed completely by hand, mostly in dough rising buckets. The book has instructions for creating your own levain if you don't already have a starter. With each new feeding, I started with 100 grams of starter. To create the levain/sourdough starter, I took 100 grams of my 100 per cent hydration white flour starter and fed it three times with 400 grams of white flour, 100 grams of whole wheat flour, and 400 grams of water with the final feeding on the morning of the day before baking day. The levain for this bread is 80 percent hydration with a mix of whole wheat and all purpose unbleached white flour.

Ken forkish sourdough starter