French Country Bread

Dissolve 1/2 teaspoon active dry yeast in 1 cup warm water in a medium-sized nonmetal mixing bowl. Add 1 1/2 cups bread flour; mix well. Cover bowl; let starter sit at room temperature, 8 hours to overnight.

Dissolve remaining 2 teaspoons active dry yeast in remaining 2 cups warm water in a large bowl. Add starter mixture, 3 cups bread flour, whole wheat flour, and salt; stir until well combined. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, mixing well after each addition until dough has pulled together. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.

Place dough into a large, lightly-oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.

Punch down dough and turn onto a lightly floured surface. Divide dough into 2 equal pieces and form into loaves; place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.

Bake in the preheated oven until tops are golden brown and bottom of loaves sound hollow when tapped, about 30 minutes.