WHOLE WHEAT SOURDOUGH BREAD

Whole Wheat Sourdough Bread image

Provided by Artemis Platts

Time 50m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

1 cup sourdough starter, fed and ready to use
1 cup and 2 tablespoons lukewarm water
3 cups whole wheat flour or 3 cups king arthur white whole wheat flour
2 tablespoons gluten (optional -helps with texture)
1 teaspoon salt
1 teaspoon instant yeast
2 tablespoons vegetable oil

Steps:

Combine all of the ingredients, mixing until a shaggy dough forms.
Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
Gently fold the dough over a few times on a lightly floured work surface.
FOR SANDWICH STYLE LOAF:.
Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
FOR ARTISAN STYLE LOAF:.
Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
16. Enjoy.