INGREDIENTS

INSTRUCTIONS

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Yield: 2 loaves  By Hand: ====== Cut the starter into small pieces in a
large mixing  bowl. Add all but 1 to 2 Tb. of the water and mix until
the starter  is in fime shreads and the liquid is chalky white. Stir in
the whole  wheat flour and most of the all-purpose flour, 1 cup at a
time. When  the dough is a fairly rough and shaggy mass, stir in the
salt  dissolved in the remaining water. Knead on a floured surface,
sprinkling with up to 1/2 cup additional flour and using the dough
scraper to scrape up the fine film of dough that will accumulate on
the sork surface, as well as to turn and lift the dough. After about  5
minutes of kneading, slam the dough down hard several times to help
develop the gluten. Continue kneading until the dough is smooth, a
total of 8 to 12 minutes. The dough should still be soft, moist and
sticky.  By Mixer: ======= Mix the starter and all but 1 to 2 Tbsp. of
the  water with the paddle in a large mixer bowl. Mix in the flours and
then the salt dissolved in the remaining water. Change to the dough
hook and knead at medium speed until soft, moist, and sticky but
obviously elastic, about 4 minutes. Finish kneading by hand on a
lightly floured surface, sprinkling with additional flour, until
smooth but still soft.  By Food Processor: ================ Refrigerate
the starter until  cold. Process the starter and 1 1/2    cups cold
water with the steel  blade and remove to another bowl. Change to the
dough blade and  process the flours and salt with 2 or 3 pulses to
sift. With the  machine running, pour the starter mixture through the
fed tube as  quickly as the flour can absorb it. Process 30 to 45
seconds longer  to knead. The dough will be moist and sticky. Finish
kneading by hand  on a lightly floured surface, sprinkling with
additional flour, until  the dough is smooth but still soft.  First
Rise: ========= Place the dough in a lightly oiled bowl, cover  with
plastic wrap, and let rise until doubled, 1 1/2 to 2 hours. The  dough
is ready when it has numberous bubbles and blisters under the  skin.
Shaping and Second Rise: ====================== Divide the dough in
half on a lightly floured surface without kneading it. Shape into 2
round loaves. Let them relax under a cloth for 20 minutes. Line  baking
sheets or peels with parchment paper and flour the paper  generously.
Roll each ball into a fat cylinder and place seam side  down on the
paper. Dimple the loaves all over with your fingertips or  knuckles, as
for focaccia, to keep the dough from springing up. The  dough should
feel delicate but extreme.ly springy. Cover the loaves  and let rise
until doubled, with many visible air bubbles, 1 1/4 to 1  1/2 hours.
Baking: ===== Thirty minutes before baking, heat the oven with a
baking stone in it to 425 degrees F. Sprinkle the baking stone with
cornmeal. Carry the peel or baking sheet to the oven and very gently
invert the dough onto the stone. Gently remove the parchment paper,
peeling off very slowly. Immediately reduce the heat to 400 degrees  F.
and bake until golden, 35 to 40    minutes. Cool on wire racks.  This
dough can be made ahead and placed in the refrigerator for the  second
rise; the flavor is better with the long cool development of  the
yeast.  Serve this with stews and meats with rich sauces, with green
salads,  fresh cheeses, sliced salami, and smoked meats.  From the book
- The Italian Baker by Carol Field  Typos courtesy of Sandy Gamble
<scg@indirect.com>  >Sandy Gamble <scg@indirect.com> From: Bread-Bakers
Archives:  ftp.best.com/pub/reggie/archives/bread/recipe

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2995
Calories From Fat: 104
Total Fat: 12.2g
Cholesterol: 14.7mg
Sodium: 4858.8mg
Potassium: 1467.9mg
Carbohydrates: 613g
Fiber: 22.5g
Sugar: 19.5g
Protein: 92.8g