u/isle_say

A newby but I have been making this simple whole wheat sandwich loaf and it has become the go to bread at our house. I had been using a no knead recipe for many years but this is pleasant change. Very light, close crumb, nice crust and tasty.

Whisk together —
170 grams of starter
650 grams of warm water
50 grams oil
Salt

Using a stiff spatula mix in —
1000 grams whole wheat flour

1 hour autolysis covered

1 hour four stretch and fold. Shape into ball covered

Bulk ferment covered @ cool room temperature

Create two equal sized loaves

Prove uncovered in 2 loaf pans lined with parchment paper at cool room temperature (I mist with water a couple of times)

Just before putting them in the oven use a serrated knife to create a deep slash lengthwise on each loaf

Oven at 425 with water tray 20 minutes then 30 minutes dry heat.

When baked each loaf weighs 800 grams