I again followed the 1-2-3 sourdough recipe but this time, I used 9 oz starter, 18 oz water, and 9 oz whole wheat flour, 9 oz bread flour and 9 oz all purpose flour (I ran out of bread flour). I mixed until moist and let rest 1-2 hours. did 3 stretch and folds over several hours and then put it in the fridge for an overnight retard (that ended up being almost 24 hours; I punched it down after 12). I shaped it, let it rise covered on the counter for 2 and a half hours or so. Baked on a stone with steam, 500 °F for 2 minutes and then 450 for 38 more. Looks good. Tastes good, but still not what I would call "sour." Very complex flavor. Still not getting the big gaping artisan holes, but this loaf gets an A in my book.
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I've been baking with the 1,2,3 formula too. So easy and flexible.
Beautiful color on those loaves too.
Marni
1) The starter is the first ratio @ 9 oz
2) The water or hydration is @18 oz (double)
3) The flour is 27 oz. (triple)
I haven't tried it, but will this weekend. I am anxious to try the one posted above. It is very easy to follow.
Andrea
I forgot to include a link above...
http://www.thefreshloaf.com/node/9346/123-easy-formula-sourdough-bread
the first loaf is gone and we're working on the 2nd. Wow, it was good.
I followed your recipe using my sourdough starter and was really happy with the very complex flavor, as you had stated. I did have better luck with the holes (moderate), but my shaping was terrible. I was losing form and put one in a regular loaf pan as I do not have bannetons and that one turned out better and rose better. The other one looked sort of like Mr. Peanut but tasted great. I still need to be more patient with raising of the sourdoughs as I am used to yeast breads poofing right up. I am making it again this weekend.
glad it turned out. Of course, while this partial whole wheat is my recipe; I link to the one I was basing it on above. I have had great success with this one. Its defintely a keeper.