In a large bowl mix until combined....
- 2 cups of bread dough starter
- 3 cups hot water (1ooF)
- 1 tbsp kosher salt.
- 1.5 cups whole wheat flour
- 5 cups bread flower
The dough doesn't need to be smooth. Just make sure there are no big flour clumps.
Pull off about 2 cups of the dough. This will be used as a starter for next time. Put the starter into a sealable container than can hold at least 4 cups.
Split the remaining dough into two lumps. Put each lump into a greased & floured bread pan. I cover the pans with plastic wrap.
Rest the dough and the starter in a warm spot, I use a heating pad. Let them raise till doubled.
After everything has risen, put everyting into the fridge for up to two weeks.
When you want bread, take a pan out and let it rest at room temp for about 30 minutes.
Put a broiler pan on the low rock in the oven and preheat to 450F.
Put a cup of hot water into the broiler pan. Put the loaf on the rack above it.
Bake for 30 minutes.
The Joy of Cooking calls this a mixed starter method. It says that over time the dough will take longer and longer to rise. Slow rises improve the taste. If the rise ever takes too long, you can boost things the next time by adding a teaspoon of yeast to the mix.
