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PREPARE THE PRE-FERMENT: In a med bowl, mix water with yeast and stir until the yeast is dissolved. Stir in the flour. Cover loosely with plastic wrap and let rise at room temp for 10 to 14 hours.
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PREPARE THE BREAD DOUGH: In a bowl, combine warm water with pre- ferment: Using hands, break up pre-ferment until dissolved. In a large bowl, whisk all-purpose flour with whole wheat flour. Using hands, mix the dissolved pre-ferment into the flours, until a smooth dough forms. Cover the bowl with plastic wrap and let stand for 30 min.
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3.Uncover dough and add salt water. Gently fold dough over onto itself until the salt water is thoroughly incorporated. Loosely cover the dough and let rest for 1 hour; every 20 min, gently fold the dough up and over onto itself 4X. Cover dough and let stand for 3-4 hours.
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Turn the dough out onto a floured work surface and cut it in 1/2. Using a bench scraper and floured hands, gently shape the dough into 2 rounds, folding the dough under itself as necessary. Let the loaves stand on the work surface for 20 min and then gently fold the sides under again.
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Line 2 large bowls with kitchen towels and generously dust the towels with rice flour. Transfer the loaves to the bowls, rounded sides down. Cover the loaves with clean towels and let rise for 4 to 5 hours. Alternatively, let the dough rise for 1 hour at room temp, then refrigerate the loaves overnight. Let the dough come to room temp before baking.
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6.Preheat the oven to 490u00b0. Heat 2 large enameled cast-iron casseroles or cast-iron skillets with lids for 30 min. Remove from oven and dust the bottoms with rice flour. Turn the loaves into the casseroles, rounded side up, and score the tops with a sharp, thin knife. Cover the casseroles and bake the bread for 15 min. Reduce oven temperature to 470u00b0 and bake for 20 min. Uncover and bake loaves for 25 min or until the bread is richly browned. Transfer the bread to a rack; let cool before slicing.
