Mix the flour and yeast in a bowl and add the water, combining until the dough forms a ball. Place the ball on a lightly floured work surface and knead for 8 minutes.

Take the poolish out of the fridge an hour or two in advance and allow to reach room temperature.

Add the flours into a bowl with the remainder of the yeast to one side and the salt to the opposite side. Add the oil and water and loosely combine. Add the poolish and continue to combine into a ball.

Place the dough on to a lightly floured work surface and knead for 10 minutes. Put the dough back in a lightly oiled bowl, cover and allow to rise for 1 hour.

Take the dough out and knead a few times and then shape into an oblong loaf shape. Place on a board, slash a few markings with a lame, cover and allow to rise for 1 hour.

Pre-heat the oven to 200ºC. Transfer the dough to a baking tray and bake for 45 minutes