4oz(½ cup) lukewarm (90°F to 100°F) pure filtered or bottled water
4oz1 cup whole-wheat flour
FOR THE BREAD DOUGH
2.4oz(¼ cup) active sourdough starter
12oz(1½ cups} warm (100°F to 125°F) water
15oz(3½ cups) unbleached bread flour, plus more for dusting
2oz(½ cup) whole-grain whole-wheat flour
1tspfine sea salt
2.4oz(1/4 cup) minced garlic
1½oz(⅓ cup) grated Parmesan or Romano cheese
ACTIVATE THE STARTER
At least 6 to 12 hours before making the dough, in a medium bowl, combine the starter and lukewarm water, mixing with a spoon until completely incorporated. Then add the flour, again completely incorporating the flour into the starter mixture. Loosely cover and let sit on the counter until ready to use.
MAKE THE BREAD
In a large bowl, add 2.4 oz (¼ cup) of the active sourdough starter. Add the warm water and stir until the starter has completely dissolved. Add the bread flour and whole-wheat flour to the yeast mixture, mixing to combine completely. Let the dough rest for 30 minutes.
Sprinkle the salt over the dough and mix to combine. Let the dough rest for 2 hours more.
While still in the bowl, gently knead the bread dough a couple of times. Let the dough rest for 2 hours more.
Knead the dough in the bowl a couple of times again and let rest for 2 hours more.
After the 6 hours of intermittent kneading, knead in the garlic, Parmesan cheese and dried oregano until completely incorporated into the dough.
Place a parchment paper square on a flat surface and lightly flour it. Turn the bread dough out onto the prepared parchment. Work the dough by repeatedly pulling the corners of the dough toward the center to form a ball. Once the ball is formed, turn it so the pulled edges are on the bottom. Using the parchment, transfer the bread dough to a clean bowl (with the parchment). The dough should bounce back when a finger is pushed into its side. Cover the bowl with a clean kitchen towel and refrigerate the dough overnight.
The next morning, when you’re ready to bake your bread, preheat the oven to 450°F with the Dutch oven and lid in the oven. (Preheat the Dutch oven while preheating the oven.)
Remove the dough from the refrigerator. Sprinkle flour over the top of the bread and smooth it with your hand. Gently dusting off any excess flour. Using a bread lame or very sharp knife, cut an X into the top of the dough.
When the oven has heated, remove the Dutch oven from the oven. Using the corners of the parchment, transfer the bread dough and parchment into a Dutch oven. Spray the bread with water a couple of times and place the lid on the pot. Bake for 10 minutes.
Reduce the oven temperature to 425°F and bake for 25 minutes more.
Remove the lid and bake for 10 minutes more. The bread is done when the crust is golden brown and the loaf reaches an internal temperature of 210°F on a digital food thermometer.
Transfer the pot to a wire rack and let the bread cool there for 10 to 15 minutes.
Remove the bread from the pan by lifting the parchment paper and place it on the wire rack to cool completely before slicing.