Sprinkle the yeast onto the lukewarm water. Add the maple syrup and stir gently to combine. Let proof for 5-10 minutes, until some foam appears on top.

In a large mixing bowl, combine the water-yeast mixture, the starter, the flours, and the salt. Use a wooden spoon or large spatula to combine into a shaggy dough.

Let the dough rest for 20 minutes.

Use the dough hook attachment of your stand mixer or your hands to knead the dough until smooth, slightly sticky, and springy, about 5-7 minutes.

As you knead the dough, heat the oven to the lowest temperature and boil a pot of water.

Once the dough has been kneaded, lightly grease the mixing bowl with a small amount of olive oil and place the dough in it. Cover the bowl with a towel. Turn off the oven, place the pot of water on the bottom shelf, and place the mixing bowl on the top shelf. Let rise for 45 minutes or until almost doubled in size.

Remove the dough from the oven and sprinkle with a small amount of flour. Knead a few times in the mixing bowl. The dough should be smooth and springy, but not too sticky at this point. Shape into a loaf and place in a parchment paper lined bread loaf pan (8.5 x 4.5 inches). Return to the oven and let rise for another hour, or until the dough is rising above the top of the pan.

Remove the dough and pot of water from the oven. Preheat the oven to 425 degrees Fahrenheit. Transfer the water to an oven-safe pan and place on the bottom rack of the stove. Use a sharp knife to make cuts along the top of the loaf.

Bake for 35 minutes, or until golden brown and firm.

Let cool for at least 30 minutes before cutting.