MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat Sourdough
 Categories: Breads, Sourdough
      Yield: 2 Loaves
 
MMMMM---------------------------LEVAIN--------------------------------
     28 g  Rye starter; 100% hydration
     85 g  Water
    130 g  White bread flour
      8 g  Whole rye flour

MMMMM---------------------------DOUGH--------------------------------
    224 g  Levain (above)
    500 g  Water
    550 g  White bread flour
    181 g  Whole wheat flour
     37 g  Whole rye flour
     17 g  Salt; added after autolyse
 
  Prepare levain the evening before. Makes slightly more than required.
  
  I use a stand mixer. You can, of course, knead by hand.
  
  Mix the dough and autolyse for 30 minutes before adding salt.
  
  Knead for 3 minutes 30 seconds on first speed, rest a couple of
  minutes, then knead for 3 minutes 30 seconds on second speed.
  
  Split the dough into two containers for bulk fermentation (I find
  shaping and folding easier if I split it now). There's usually around
  785 g of dough per container after I've left some stuck to my hands
  and the mixing bowl.
  
  While fermenting, I usually find time for two folds a couple of hours
  apart.
  
  Shape when the dough has about doubled in size. The time this takes
  can vary wildy but be prepared to wait most of the day.
  
  Prove until passing the poke test (usually around 1 to 2 hours).
  
  At this point, if it's late and you don't want to be up for another
  couple of hours, you can put both in the fridge and bake them
  directly from the fridge tomorrow morning. But this recipe is better
  when baked now before the more sour flavours start to develop.
  
  While proving, put the Dutch oven in and pre-heat at 240°C (I give it
  about 45 minutes). When the dough is ready, place the second loaf in
  the fridge to slow down fermentation and bake the first loaf now.
  
  Bake in dutch oven, lid on, 240°C for 20 minutes. Then remove lid
  and bake a further 19 minutes at 220°C.
  
  Place on wire rack to cool and put the dutch oven and its lid back in
  to pre-heat at 240°C before repeating the bake for the second loaf
  (you can bake it straight from the fridge).
  
  Recipe by Bread by Jeffrey Hamelman
  
  Recipe FROM:
  <https://caolan.uk/kitchen/recipes/whole_wheat_sourdough.cm>
 
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