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1
Prepare the starter: In a large bowl, dissolve the yeast in the warm water and set aside to rest for 15 minutes.
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2
Stir in the bread flour and whole wheat flour until the mixture becomes batter-like in consistency.
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3
Cover the bowl with plastic wrap and set aside at room temperature for 6 to 8 hours.
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4
The starter will double in size and develop a thick layer of bubbles on its surface as it ferments.
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5
Prepare the bread: In a large bowl, dissolve the yeast in the warm water.
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6
Set aside to rest for 15 minutes.
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7
Add the starter, cold water, and both types of flour.
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8
Slowly mix the dough with a wooden spoon for 3 minutes so that it becomes easier to handle.
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9
Add the salt and knead the dough with your hands until smooth, about 9 minutes.
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10
Place the dough in a clean, lightly greased bowl, cover with plastic, and set aside to rise at room temperature until it doubles in size, 1 1/2 to 2 hours.
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11
Do not punch down.
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12
Remove the dough from the bowl and divide into 4 equal pieces.
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13
Shape each portion into a long or round loaf, cover loosely with plastic wrap, and set aside to rise at room temperature, until doubled in size, 1 1/2 to 2 hours.
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14
Place clay tiles on 2 racks of the oven and preheat it to 425.
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15
Allow the tiles to get hot.
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16
Place 2 loaves on each of 2 baking sheets.
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17
Place the sheets on top of the hot tiles.
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18
Bake until the loaves are dark brown, 20 to 30 minutes.
