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In the bowl of a stand mixer, combine the flours, yeast, and salt and whisk to combine. Place the bowl in the mixer and attached the bread hook. Turn the mixer to low speed, add the water, and mix until the flour is all moistened. Increase the speed to medium and mix until a dough forms and pulls away from the side of the bowl. Continue kneading the dough for 4 to 5 minutes. If your mixer isn’t up to the task, transfer the dough to the counter and knead until it springs back quickly when you poke it with a finger. Place the dough in an oiled bowl and rub with oil. Cover the bowl with plastic and let sit in a cool spot (60°F to 70°F) for at least 12 hours.

If you’re not using the dough right away, divide it into four pieces. Wrap each in plastic, and refrigerate for up to 24 hours, or freeze for up to 2 months. Thaw in the refrigerator.