Whole Wheat Italian Bread

Every once in a while I like to have some whole wheat italian bread. Not just for th health benefits but for its depth of flavor also. The following is the recipe I use.

This recipe is not 100% whole wheat.

1 1/2 cups warm water
1/2 cup dough starter
1 tsp dry yeast
1 tbsp white sugar
2 cups bread flour
1 1/2 cups whole wheat flour
1- 1 1/2 tsp salt

Mix all ingredients together until no dry clumps of flour remain. It should look wet, so add more water if it is to stiff. Do not knead, instead we will be using the rise/fold method. Let the dough rise until doubled, then fold over itself 3 or so times. It till be sticky. Let rise again, then fold again. And repeat rise/fold one last time. By now the dough will have some resiliency. After the final rise turn the dough out onto a well floured surface. Divide it into 2 or 3 potions depending on how small you want the loaves to be. Working gently, so as not to deflate too many air boubles, shape each portion into a thick oblong loaf (called a batard). Place on a greased baking sheet dusted with corn meal. Let rise, score the top with a knife, and bake in a 425 degree steamed filled oven for 30-35 min. too make the oven steamy place a cast iron pan of water at the bottom while it is preheating.