Variation on Sourdough bread

Half-way through the whole wheat loaf!

So the first batch of Sourdough was such a success, we decided to increase the level of difficulty by using whole wheat flour!  We did a half/half ratio of bread flour and whole wheat flour.  In order to compensate, we also added 4 teaspoons of "Vital Wheat Gluten" in order to help it raise.   I thought the last bread was too salty, so we used less salt this time.  While mixing it, we found it was a bit dry, so we also added more water. 


This bread was a smashing success!
Here's a picture of it half gone:






Below is the Modified recipe!  (Check out the original here)

Knead Not Sourdough--with whole wheat flour

---THIS RECIPE if served in 12 equal parts = 4 POINTS PLUS PER SERVING!
ORIGINAL Recipe courtesy Alton Brown, 2008

Prep Time: 10 min

Inactive Prep Time:  20 h

Cook Time:  45 min

Serves: 12 servings
 (but what is a serving anyway?)

INGREDIENTS

• 9 ounces bread flour, plus extra for shaping
• 8 1/2 ounces whole wheat flour
• 4 teaspoons vital wheat gluten
• 1/4 teaspoon active-dry yeast
• 2 teaspoons kosher salt
• 12-15 ounces filtered water
• 2 tablespoons cornmeal

DIRECTIONS

Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined.(dough should be really soupy and not hold shape.  We started with 12 ounces of water, and added 1/3cup more.  The dough should not be firm, but not by runny either) Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.

After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times.(use plenty of flour as it is sticky) Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.

Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

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Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.

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