Whole Wheat Sourdough Bread

9 c. whole wheat flour at room temperature

10 pinches salt (5/8 tsp.)

1 ½ c. sourdough starter

4 1/4 c. water

Mixing 

Mix ingredients in a large bowl, dry ingredients first.  Knead on a board or counter for about 5 to 10 minutes.  Put flour on the kneading surface to prevent sticking.  Some of this flour will be incorporated into the dough.  

Primary fermentation

Cover the dough lightly with oil, put in a bowl covered with a wet towel or tied plastic bag and let sit at room temperature (70º F.) for for 2-3 hours.  

Cover the bowl with a plastic bag and put in the refrigerator overnight to enrich the taste.  You can choose to refrigerate the loaves after you divide them instead of before.

Divide gently into 2 loaves.  Do not knead or punch down. Put into bannetons or cloth-lined bowls.  Cover each loaf with a plastic bag.  Tie the bags closed.  If you did not already put the dough in the refrigerator overnight, you can put the loaves in the refrigerator overnight now.

Proofing

Let sit at room temperature for 2 hours if the dough was in the refrigerator.  Otherwise, 1 1/2 hours.

Baking

Put a small pan of water in the oven before you turn it on to increase the humidity of the oven.  Optionally spray the oven floor and sides with water when you put the loaves in.  

Bake at 450 F. for 15 minutes and 375 F. for 50 minutes or until the internal temperature reaches at least 200 F.  Use a probe thermometer to determine the temperature in the center of each loaf.  Cool for 2 hours on a rack.

For information on baking techniques see Peter Reinhart, The Bread Baker’s Apprentice:  Mastering the Art of Extraordinary Bread.