Basically a whole wheat sourdough French bread. I appreciate that this sourdough version doesn't require the aggressive kneading that the Laurel's Kitchen French bread recipe does. The long fermentation gives the gluten ample time to form on its own without too much intervention of the part of the baker.

Pain à l'Ancienne

From Sourdough Companion

Ingredients

• 210g ripe/active sourdough starter (100% hydration)
• 317g hard (strong/bread/high grade) whole wheat flour
• 158g soft (plain/pastry/standard) flour
• 388g water
• 11g coarse sea salt

Directions

1. Be sure your starter is very active before mixing the dough. Try to do at least two 1:2:2 feedings before proceeding.
2. Both types of flour, starter, and water and mix thoroughly.
3. Cover and rest for at least 30 minutes.
4. Add the salt and mix/knead for 2-4 minutes.
5. Cover and place in the fridge to ferment overnight.
6. Stretch and fold the dough a few times, then cover and return to fridge for another 6-8 hours.
7. Remove from fridge and allow to ferment at room temperature for ~4 hours, stretching every hour or so.
8. Shape into one or two loaves depending on your preference and place into floured bannetons to rise.
9. Cover and place in fridge overnight.
10. Preheat oven to 250°C (475°F) and grease a baking sheet and dust it with cornmeal.
11. Turn loaves out onto prepared pan and slash as desired.
12. Bake at 250°C (475°F) with steam for 10-15 minutes.
13. Remove steaming pan and reduce heat to 200°C (400°F) and bake for another 10 minutes or so.
14. Turn off heat and leave loaves in hot oven for another 5-10 minutes.
15. Remove from oven and place on wire rack to cool.