In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes. Cover and let rest for 20 minutes.
Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
Cover and let rest for 2 more hours or until it has tripled in size.
Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball. Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.
Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
1Set on a cooling rack for 30 minutes.
1Slice and serve.