Sift the flours on a bowl.

Add salt, instant dry yeast (no need to proof it), sugar and olive oil. Pour the warm water on top and stir until just combined. Cover with plastic wrap and wrap the bowl with a towel to keep it warm. If you have a proofing oven you can use this option, just don’t go over 100 F. If not, place a wide pan filled with hot water in your oven, on the bottom rack and place the bowl with the dough on a rack over it. Let the dough rise for 2-3 hours. It will develop bubbles and almost double its size.

Dust a working surface generously with flour. Transfer the bread to the working surface and dust with flour on top as well.

Press so you have a flat circle of dough.

Fold - pick up one of the sides of the dough (on the right or the left) and fold it one third of the way over the rest of the dough. Brush off any excess flour. Then pick up the opposite side and fold it over the first side to cover it by stretching it.

The third food will be - pick up the top edge of the rectangle you created(the side farthest from you) and pull in toward you, folding it one-third of the way. Fourth fold - pick up the opposite side and fold it by stretching to cover the other side and create a square.

Shape into a ball and place on parchment paper, loosely cover and let it rise for 30-60 minutes.

In the mean time place a 5 1/2 quart Dutch oven with the lid on in the oven and preheat to 450 F.

Before baking, score the bread by making a 5 mm deep cut through the middle on top of the dough.

Carefully transfer the bread with parchment paper to the Dutch oven and close with the lid.

Bake covered for 30 minutes. Then bake uncovered for 20 more minutes, until the bread browns nicely.

Cool inside the Dutch oven for 15 minutes, then cool completely to room temperature.