re: Making Artisanal Bread

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I'm new at this so I did half of the recipe. 400g. white flour, 100g. whole wheat flour, 390 g water, 1/8 tsp. dried yeast. After folding I let the dough rise overnight. What I get is a dough that is bubbling with gas and won't hold a shape. After reading a bit more what I have is BIGA , I think... What am I doing wrong??

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Did you skip the salt? It does more than just flavor the dough.
But this is a wet dough: 78% hydration. It is not going to be firm or hold its shape on its own. Hence the need to let it rise in a banneton or bowl or basket. It’s a high hydration dough that yields a holes, open crumb and distinctive crust. The wet dough generates lots of steam inside the closed baking vessel, which gives maximum oven spring.