Whole-Wheat Sourdough Bread

Basic Whole-Wheat Sourdough Bread

Ingredients:

• 3 cups Hard White Wheat flour
  
  
• 3 Cups Soft Winter Wheat Flour (also sold as Pastry Flour)
  
  
• 2 1/3 cups Sourdough Starter (Get some from me or order at www.carlsfriend.net)
  
  
• 2 cups water
  
  
• 1 tablespoon salt (or 15 g)
  
  
• 1 ½ Tablespoon Sugar (or 20 g)
  
  

Method:

• Mix all ingredients in a mixer until you get the consistency of the the soft skin under your arm when pinched. Do NOT add too much flour or your bread will not lift as much and will be more dense.
  
  
• Put the Dough in a greased #Pickl-it Jar ( I use at least a 3 liter – but a 4 liter will allow maximum rise in the jar without punching it down to keep it from escaping the jar) Here's the jar I use http://www.pickl-it.com/shop/pickl-it-4-liter
  
  
• Put a layer of grease over the top of the dough
  
  
• Latch lid, insert airlock and fill with 1 ½ to 2 tablespoon of water
  
  
• Cover outside of jar with a towel or Hemp jacket and leave on counter for one hour
  
  
• Put #Pickl-it Jar with Dough in the refrigerator
  
  
• Leave ferment in fridge for at least 24 hours, I like 3 days for Maximum breakdown for those with gluten intolerance or other digestive health issues.
  
  
• Remove dough from jar
  
  
• Grease a form . Here's the one I use http://www.kingarthurflour.com/shop/items/tea-loaf-pan
  
  
• Put ½ the dough in each of two Tea-loaf-pans or shape of your choosing
  
  
• Preheat oven to 425 degrees (220 celcius)
  
  
• Place a pan full of water on bottom shelf of oven
  
  
• Cut the bread's surface diagonally across in several places as pictured
  
  
• Bake at 15 minutes at the 425 degrees
  
  
• Turn oven down to 350 degrees and continue baking for 30 to 40 more minutes.
  
  

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