1cupsourdough starterthat has been fed and left at room temperature overnight
1¼cupwater100ºF
¼cuplocal honey
2Tbspolive oilextra virgin
2tsppink himalayan sea salt
2cupwhole wheat flour
2cupbread flour
Instructions
As noted in the ingredients, feed your starter the night before you want to make bread. Then, portion out 1 cup of starter to be left at room temperature, covered with a dishtowel overnight.
In the bowl of your stand mixer, whisk together everything but the flour to make sure you have a homogenous liquid to add flour to. The oil with float, and that's okay.
Sift in your whole wheat and bread flour. Then, turn the stand mixer (fitted with a hook attachment) to low speed until a shaggy dough forms.
Let the dough rest for 10 minutes. Then, turn the mixer on to medium speed for 10 minutes to build up the gluten a little bit.
Remove the dough from the bowl and tuck it in on itself to form a nice ball. Place in an oiled, covered bowl to rest for 1 hour.
Run your dominant hand under warm water until soaked. Hold the bowl with your non-dominant hand. Scoop under the dough with your wet hand and stretch one side of the dough up and over itself. Turn the bowl with your dry hand 90º. Scoop under the dough again, stretching it up and over itself. Repeat the process of turning the bowl 90º and scooping and stretching the dough until the dough feels tight (roughly 12 quarter turns). The dough should look smoother now.
Flip the dough so the smooth side faces up, and place back in the bowl. Cover and let proof for 4 hours.
Turn your dough out onto a clean or barely floured work surface. Stretch it out into a large rectangle that is at least 15 inches wide. Fold your dough into the center 3 inches in on the left and right. Then, from the side nearest to you, begin to tightly roll the dough into a log. Pinch the seam shut.
Place your dough into a lightly oiled 9"x5" loaf pan, and loosely cover with plastic wrap or a towel for 4 hours or until the dough has risen to the lip of your pan.
Preheat the oven to 375ºF, and bake for 45 minutes to 1 hour. Test for an internal temperature of 190ºF to make sure it is cooked through. It will sound hollow when you tap the top as well.
Cool in the pan until the pan is cool enough to handle. Then turn the loaf out onto a wire cooling rack to come to room temperature. Do not cut it open while it's still warm. Store in an airtight container for up to 5 days.