Hamelman's Vermont Sourdough with Whole Wheat

I can't entirely recall what the circumstances were regarding this bread. So all I have to tell you is that aside from the way they look (because my slashing on this was dismal) these loaves were delicious. Coming from Hamelman's trusty Bread book, this bread made use of my sourdough starter and resulted in a crusty, light and mildly tangy bread with a delicious crumb. I can't copy over the recipe now as it's moving day and everything is packed. But once I'm settled I'll be back with more posts and details about what's going on here. For now, enjoy the series of pictures that depicts the bread making process!!

Update- July 2010-Recipe Added

Vermont Sourdough with Whole Wheat

from Bread

Levain:

4.8 ounces flour

6 ounces water

1 ounce mature liquid levain

Dough:

1 lb 8 ounces flour

3.2 ounces whole wheat flour

14.8 ounces water

1 tbsp salt

all of levain minus 2 tbsps

The night before, place the levain ingredients in a measuring cup or bowl. Stir to make a cohesive mixture. Allow to rise overnight.Here is the risen starter.Place the levain in a bowl.To this add the remaining ingredients except the salt.Stir to make a shaggy dough. Allow to autolyse for twenty minutes to an hour. Add the salt and knead to make a cohesive dough.Allow to ferment for two and a half hours, folding once after an hour.Here is the risen dough.Scale the dough into two equal portions.

Round and place on a parchment lined baking sheet. Allow to proof for about two and a half hours. Towards the end of fermentation, preheat the oven to 460 with a stone inside.Here are the proofed loaves.

Slash the loaves- better than this I hope. Bake with steam for about 40-45 minutes.

Cool on a wire rack. My ugly ducklings were really lovely inside..

and tasted yum-o!