At night::
9 c whole wheat flour
1-2 cups starter
7 1/2 c lukewarm water
In morning::
replenish starter
1 c oil
2 T salt
10-12 whole wheat flour (or more)
Night:
Add starter to flour without mixing. Then mix together while adding water a few cups at a time, until a thick pasty batter is formed. Beat well.
Morning:
1. Remove 1-2 cups from sponge to replenish starter, and refigerate for next sourdough bread.
2. Fold in oil, salt and remaining flour gradually with a spoon.
3. When dough comes easily away from the bowl, but is still a bit sticky, remove and place on floured bread board.
4. Knead for five minutes, adding more flour as necessary. Dough will be a little softer and stickier than normal yeasted bread.
5. If using loaf pans, cut into four sections (for full recipe) and form into loaves. Place in oiled bread pans. Slit tops. Allow two hours rising in pans. Just before putting loaves in oven, brush tops with water.
5A. If not using pans, allow bread to rise for 2+ hours in the bowl. Knead briefly and shape into boule or baguette as desired and place on cornmeal dusted peal. Allow to sit 10 minutes, then brush with water and slit tops.
6. Place in pre-heated 425F oven and add water to metal tray at the bottom of the oven when placing loaves in. Bake for 20 minutes.
7. Brush tops with water again, turn oven down to 375F and continue baking for 1 -1/14 hours (if using pans). If not using pans, bake for an additional 10-20 minutes depending on the size and shape of the loaf.