My Version of Ken Forkish's Sourdough Hearth Bread

I maintain a sourdough starter by combing 200 g. whole wheat flour and 200 g. of tap water in a container that isn't airtight.  This container has the "scrapings" of a sourdough starter on its interior.  If it doesn't, let the flour and water combination ferment on the counter for 4-5 days.

Combine in a large bowl:
620 g. cool water
360 g. sourdough starter
700 g. bread flour
100 g. whole wheat flour
21 g. salt
instant yeast, about 30 grains (very little)

Bring together with your hand and pinch and fold till combined. Cover. Fold the dough with a bowl scraper or your hand three times in the first hour and one half.