Sourdough bread in a wood-fired oven

This recipe yields 2 kg of dough.
For two loaves of 1000 g each or four loaves of 500 g each.

Ingredients:
1000 g flour type 550, standard household flour
500 g whole wheat flour, finely milled
500 g whole wheat flour, coarsely milled
40 g salt
optionally 6 – 8 teaspoons sugar
approx. 1000 ml lukewarm water
1 packet (4 - 5 g) instant yeast 
or 1 cube (= 42 g) fresh yeast 
2 packets (= 75 g) sourdough

Preparation:

Weigh the ingredients, dissolve the yeast with a little sugar in the lukewarm water, wait a few minutes until it begins to foam, then knead the sourdough and the remaining ingredients into a smooth dough. Cover the dough and let it rise at room temperature for about 60 minutes or let the dough rest in the fridge overnight. The next day, let it rise again at room temperature. This process enhances the flavor and is known as the “long fermentation”.

Briefly knead the dough again and place it in a greased baking tin, filling it approximately halfway and let it rise at room temperature for another 20-30 minutes, until the dough's volume roughly doubles (dough height).

Baking time: Bake the bread at 270 degrees in the wood-fired oven (clear the embers beforehand) for about 30-45 minutes with the door closed.