Seifert style - adapted from Betty Crocker's Cookbook
1 c. sourdough starter
2.5 c. whole wheat flour
2 c. warm water
3 3/4 - 4 1/2 c. unbleached flour
3 T. organic sugar
1 t. sea salt
1/4 t. baking soda
3 T. olive oil
Mix sourdough starter, whole wheat flour, and warm water in a 3 qt. glass bowl until smooth. Cover with plastic wrap and place in your oven with the light on overnight or for at least 7 hours. If you do this in the evening, you'll have a sponge that looks something like this when you wake up in the morning:
Add unbleached flour, sugar, salt, and baking soda to the sponge:
And then add your olive oil:
Using a wooden spoon, stir everything together until smooth and flour is absorbed, then place your dough onto a heavily floured surface (like your kitchen counter). :)
Knead dough until smooth and elastic, about 10 minutes, adding additional flour as needed (yep, I knead by hand). Place dough into a greased bowl; turn greased side up.
Cover dough and let rise in warm place until double about 1.5 - 2.5 hours. (I heat my oven at 170F for one minute and turn it off to create a nice, warm place for my dough to rise; I also leave the oven light on.) Be patient! Your dough will rise...and it's worth it!
Punch dough down and divide it into two (or four, or seven...) pieces using a knife. Form loaves and place onto two parchment lined baking sheets. Make three 1/4" deep slashes into each loaf.
Let rise in a warm place until double (again, I use my oven for this) about 45 min. - 1.5 hours. Patience, patience. :)
Preheat oven to 375F. Place one rack in the middle of oven and the other in the lowest position. Fill a small baking dish with hot water and place on the bottom rack while oven is preheating.
When oven is ready, spray loaves with water using a spray bottle (or brush water on with a pastry brush). Bake 15 minutes, open oven and spray loaves again; continue to bake for another 15 minutes, open oven and spray again. At this point you should check bread every five minutes (spraying each time) until loaves are golden brown. Total baking time is about 35 - 45 minutes. Remove to cooling racks.
Slice and enjoy!
Another option is to make up four dozen rolls...
Bake rolls for about 20 minutes following the same method above.
"Man shall not eat by bread alone, but on every word that proceeds out of the mouth of God. " ~Matthew 4:4
Also sharing over at Real Food Wednesdays, Traditional Tuesday, the Healthy Home Economist & Simple Lives Thursday