Mr. Yeehaw

300 grams white flour

200 grams wheat flour

Mix until just combined

Cover and let sit for 20 minutes

Mix until combined, about one minute

Transfer dough to dough bucket

Make first fold after 15 minutes

Make two more folds 45 minutes apart

Let dough proof for 1 hour after last fold

Turn dough out onto floured counter

Shape for bread pan

Let rest for 15 minutes under damp cloth

Shape and press down into bread pan

Proof in refrigerator overnight

Decrease temperature to 425℉

Put bread pan in oven for 50 minutes

Rotate pan after 30 minutes

Remove bread from pan

Place on wire rack

Inner temperature should be 200℉

Let cool at least one hour before cutting