• in a stand mixer, add the flour and whole wheat flour together.
• Using a dough hook attachment, slowly add the warm water, yeast, and sugar together with the flour. Mix on medium speed for 10 minutes. Occasionally use a scraper and scrape down the sides so all the flour is well incorporated in the dough.
• Add the salt and mix for another 5 minutes.
• Add the olive oil and mix for another 5 minutes.
• In a large container, put the dough inside and drizzle some oil on top and on the side. Close the lid or wrap the top with plastic.

To bake at night on the same day

• Start your process at 10am. Leave the dough on the counter top and let it rise for 3 hours. After punch the gas out of the dough and fold the dough. Let it rise again for another 2 hours.
• After the last rise, spray the baking sheet with oil, and fold the dough inside. stretch the dough until it is even and has stretch to all sides of the baking sheet. Wrap it in plastic and let it ferment on it's last rise for 2 hours.

To bake in the morning for the next day

• Start your process anytime at night: In a 3-4qt container, generously spray with oil along with a drizzle of olive oil. Toss the dough and cover with a greased lid.
• Place in the fridge for 8-12 hours
• Spray oil in the large baking tray and fold the dough into the baking sheet. Stretch the dough until its even at the top and stretch the dough to all sides of the baking sheet. Wrap it in plastic and let it ferment on it's last rise for 3 hours.

Baking

• Once the dough has finished the last rise. Preheat oven 500-550F.
• Once ready to go in the oven, drizzle generously with 20g of olive oil at the top and sprinkle the sea salt blend. Poke some holes using your fingers on the top of the bread evenly.
• Bake for 20-25 minutes.