Whole Wheat Sourdough Bread (2)

I had time to try one of the bread recipes from the new book I got recently! The book recipes give amounts as percentages, but here I gave the amounts per cup. This healthy bread is good for all purpose.

1 cup bread flour
1 cup whole wheat flour
1 to 1 1/2 cup water
1 cup starter
1/2 tablespoon salt

• Remove the refreshed starter from the refrigerator and measure it out 1 hour before making the bread to take off the chill. Transfer the starter to a small bowl, cover with a towel or plastic wrap, and allow it to warm up for 1 hour.
• Combine the flours, water, and starter. Mix on low speed for 5 minutes.
• Allow the dough rest for 15 minutes.
• Add the salt and mix on medium speed. The dough should be slightly soft but elastic.
• Lightly oil a small bowl and place the dough in the bowl, turning to coat it with oil. Cover the bowl. Proof at room temperature until nearly doubled, about 1 hour.
• Fold gently and ferment for another hour.
• Fold again. Allow the dough to ferment for another 20 minutes before dividing.
• Gently shape the dough into desired shape.
• Place the shaped dough on parchment-lined sheet pans that have been dusted with semolina flour or cornmeal. Let it rise for another hour.
• Preheat the oven to 500°F and make sure to have an empty steam pan in place.
• Pour 1 cup hot water into the steam pan and close the door. After 30 seconds, open the door, spray the side walls of the oven with water, and close the door. Repeat twice more at 30-second intervals. After the final spray, turn the oven setting down to 450°F and bake for 10 minutes. Rotate the dough 180°, if necessary, for even baking and continue baking for 20 minutes longer, until the loaves are done.

Source: Baking and Pastry – The Culinary Institute of America