You would need to start the process the previous day you intend to bake this bread.

In the morning, start with the leavain build.

Mix all the ingredients in a clean jar, cover lightly and keep it in a warm environment.

After around 2.5-3 hours, you would notice that the leavain build is going strong.

At this stage mix all the flours mentioned in the Bread Dough along with water.

Leave the salt for later.

Just give all the flours a mix and let it sit for 1 hour.

After 1 hour of the Autolyse, add in the liquid levain and salt into the flour and water mix.

Mix everything using your hands.

Take the dough into a clean work table and slap and fold the dough for 5-8 minutes.

The dough is quite wet so that is fine.

This is a 3.5 hour long fermentation process.

During this process you would stretch and fold the dough 3 times in intervals of 15 min, 30 min and 30 min.

Stretch and fold means that you stretch the dough all the way up, and then fold it. Repeat this in all the 4 directions and then let it rest.

After 3.5 hours gently remove the dough from the bowl onto a clean surface.

Divide the dough into 2 equal sizes.

Shape it into a rough round and let it rest on the counter for 30 minutes.

After 30 minutes shape the dough.

I have made one into a boule and the other in a tin in sandwich form

See the pics on how to shape in a boule.

For the boule I have used a normal round bowl. Ideally one uses a proofing basket.

I dusted a clean kitchen towel with some rice flour and added the shaped boule into it.

For the sandwich tin, I lightly greased it with oil and added the dough in it.

I have also added a bit of oats on the top of my sandwich tin.

Cover both the tins using a thin plastic. This helps the dough not get dry from the top and not develop a dry layer.

Let this dough ferment in the fridge for the remaining 16 hours.

Next day morning. I.e. after 15 hours of Proofing your dough in the fridge.

While preheating keep your dutch oven in the oven covered as shown in the pic.

This will help the dutch oven preheat too. Preheat for 45 mins - 1 hour.

Once the oven has preheated to 45 mins, remove the dough from the fridge.

Flip the boule on parchment paper, with a chopping board or a pizza peel below.

Score the dough using a Bread Lame. I am using a sharp knife for this.

For the loaf tin, I just sprayed some water on the top to help it trap some steam.

Now bake for additional 30 minutes at 240 Deg C. I lowered the temperature to 220 Deg C, as my top was getting too brown.

After 30 minutes your boulle is done. Remove it from the oven.

Let the loaf/sandwich bread bake for an additional 20 minutes at 200 Deg C.

The bread is done. I also check the internal temperature of the bread after it is done. It should register above 98 Deg C.

Let the bread cool completely for 1-2 hours.

Slice and serve.