whole wheat sourdough bread v0.1
Prep time: 15 minutes
Total time: About six hours, minimum
Makes: 1 free form loaf
Sponge:
1/3 cup starter
1/2 cup water
3/4 cup whole wheat flour, sifted
Dough:
sponge from above
1 cup water
1 cup bread flour
2 1/2 cups whole wheat flour, sifted
1-2 teaspoons salt
3 tablespoons Splenda
3 tablespoons canola oil
Whisk together starter, water and flour to make the sponge, about 2 minutes. Incorporate air into the batter. Scrape down the sides of the bowl and cover with plastic wrap. Allow to ferment at room temperature, 6-24 hours.
Transfer sponge to the mixer's bowl and add water, flours, salt, Splenda, and canola oil. Mix on low speed until a rough dough forms. Mix on medium speed for 10 minutes. Allow to rise until doubled, about 1 and a half hours. Punch the dough down and allow to rise until doubled again, about 1 hour. Form into a loaf and allow to rise covered until doubled, about 1 hour. Preheat the oven to 450 degrees with the baking stone and rack in the lowest position. Slide the loaf onto the stone and bake for 15 minutes. With a spray bottle, mist the oven every three minutes for the first 10 minutes. Reduce the temperature to 420 degrees and bake 20 additional minutes before removing the loaf. Allow to cool on a rack.