THREE QUARTERS Whole Wheat Sourdough

This bread is so tasty, full of flavor and very soft for a dough with 75% whole wheat. It is actually inspired by my 100% whole wheat sourdough. I had it with ginger pumpkin soup and it was just delicious. It is also great with coffee and butter...
Come, come Eat Bread With Me...

Ingredients:

Starter: 

• 30   g of  Mother Starter
• 100 g of Water
• 90   g of Whole Wheat Flour
• 10   g of White Bread Flour
• 230 g Total

Final dough:

• 230  g of Starter
• 425  g of Water
• 375  g of Whole Wheat Flour
• 145  g of White Bread Flour 
• 14    g of Salt
• 1.2   g of Yeast 

 Method:

Mix the starter ingredients into a lumpy mass with a spatula 8 to 12 hours before mixing  final dough, cover and let sit at room temperature. 

After the 8 to 12 hours time frame have elapsed, mix the flour and water (warm it up to about 90ºF) from the final dough until a sticky  ball have formed  and autolyse it for 20-30 minutes.

Add  to the autolysed ingredients salt, yeast and the starter ingredients forming the final dough. Mix it by hand for about 5 minutes until all the ingredients are well incorporated and you can feel that the dough has got some strength to it. Let it bulk ferment for 3 to 5 hours depending upon room temperature until it nearly doubles in size. Stretch and fold it 2 times. Pre shape it into a ball and rest for 20-30 minutes. Do a final shape and let it proof at room temperature for 2 to 3 hours (depending upon temperature). Alternatively, you can shape it and refrigerate for up to 12 hours and bake straight out the refrigerator. Always remember to test your dough by pressing your finger against it, if it springs back slowly it is ready to bake.

Warm up your oven to 500ºF  for about 30 minutes, score your bread, reduce your temperature to 460ºF. Bake with steam* for 15 minutes. Remove steam and continue baking for another 20 to 25 minutes until you get a dark brown color.
* To produce steam, add empty baking sheet  to oven while warming it up. Add a glass of water about 5 minutes before you place bread inside. You can also spray your bread with water  during the first 15 minutes of baking.