Combine bread flour, whole wheat flour, all purpose flour, and water in a large mixing bowl. Mix thoroughly and cover with a towel and allow dough to rest for 1 hour.

Add salt and yeast and knead dough for 5 minutes. Stretch and fold dough about 3-4 times and allow dough to rest for 30 minutes.

Stretch and fold dough again for 3 minutes. Dough should be a bit bubbly so be gentle with the dough so as to not degas it. Cover dough and put into an oven with the oven light on. Let it sit for 2.5 hours.

Gently place dough onto a floured work surface and stretch and fold the dough one last time. Gently fold dough on top of itself to form a shoelace pattern and add to a proofing basket dough side up. Cover dough and refrigerate for 3 hours.

Preheat oven to 450 degrees F. Add dutch oven to the oven for 30 minutes. Remove dough from refrigerator and add to dutch oven and cover with lid. Bake for 30 minutes.

Remove lid from bread and increase the oven temperature to 500 degrees and let bread bake for an additional 15-20 minutes.

Allow bread to cool for 1 hour.

Eat!