Set aside 20 grams of the water.

If using a mixer: Fit the mixer with the dough hook. Add the remaining water to the bowl of your stand mixer. Add the yeast to the water and stir until dissolved. In a separate bowl, mix together the bread flour and whole wheat flour. Add the flour to the water mixture and mix on low speed for 4 minutes. Cover the bowl with a cloth or plastic wrap and let rest for 30 minutes. After 30 minutes, add the remaining water and salt to the dough mixture and mix on low speed for another 4 minutes.

If mixing by hand: Add the remaining water to a medium-sized bowl. Add the yeast to the water and stir until dissolved. In a separate bowl, mix together the bread flour and whole wheat flour. Add the flour to the water mixture and stir with a wooden spoon until a dough starts to form. Continue mixing until the dough comes together in a ball. Cover the bowl with a cloth or plastic wrap and let rest for 30 minutes. After 30 minutes, add the remaining water and salt to the dough mixture and mix for another 4 minutes.

Transfer the dough to a clean bowl and let rest for 30 minutes.

After 30 minutes, perform a dough fold by grabbing one edge of the dough, lifting it and folding it across the bowl. Do this with each of the 4 edges of the dough, like folding an envelope. Let rest for 30 minutes. Repeat the folding and resting process 2 more times for a total of 3 times (the dough will be ready to form 30 minutes after the last fold).

Flour your work surface and divide the dough into three 590-gram pieces. We recommend using a dough scraper and digital scale for accuracy.

Roll each piece of dough into a tight log shape and leave them to proof in a dough box, separate baskets or bowls for about 1 hour (they should be covered with a cloth or sheet of plastic wrap).

While the bread is proofing, fire up your oven. Aim for 260 ˚C (500 ˚F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. We recommend creating a fairly large bed of charcoal (around 12 pieces) and then letting them reduce to embers. This will assist with maintaining heat for your bake. Tip: As you need to increase the temperature, feed the fire often and a little at a time with small pieces of wood. Once the oven has reached temperature, minimise the flame to avoid scorching the bread. If the oven temperature gets too hot, close the chimney baffle to restrict the airflow.

Flour a pizza peel and lay the first piece of dough on the peel. Score the loaf by cutting a shallow slit down the middle, just breaking the surface.

Launch the dough onto the centre of the stone and close the oven door. Cook for about 10 minutes or until the loaf develops some colour. Using a peel, retrieve the loaf from the oven and rotate it every few minutes for even browning. Keep the loaf toward the centre of the stone to prevent it from scorching. Tip: When cooking your loaf, stay close to the oven and be attentive to what it needs. If it’s been cooking for a while and isn’t developing colour, slowly add more fuel to your fire. If it’s gaining colour before the inside has time to cook, pull it toward the front of the oven and allow the temperature to drop a bit.

Bake for another 5 to 10 minutes or until the loaf is golden brown and makes a hollow noise when tapped on the bottom. You can also use an instant-read thermometer to check the internal temperature of the loaf, which should reach 90 ˚C (200 ˚F).

Remove the loaf from the oven and let it cool. Repeat the same process for the remaining two loaves. Slice and serve warm with some butter, or make it into a sandwich with your favourite fillings!