This blog entry is so that I don't forget what I did to make this loaf when I lose the scrap piece of paper I wrote it on :)

50% Whole Wheat Sourdough Bread
1 1/2 cups proofed white sourdough starter
1 1/2 cups warm water
2 Tbsp oil
1 Tbsp brown sugar
3 cups whole wheat flour
~1 cup of white flour
1 1/2 tsp salt
1 Tbsp vital wheat gluten

Baking schedule:
-mixed together all ingredients (except salt) until moist
-20 minute autolyze
-added salt
-kneaded with mixmaster for ~5 minutes
0 hrs->put in greased, covered bowl for first rise
2 hrs->folded dough
4 hrs->folded dough
5 1/2 hrs->shaped dough into two small round loaves and put them in my basket & tupperware "cloches" lined with floured dishtowels, then tied a plastic bag around the cloches. I put one in the refrigerator to retard overnight, and left the other out for the second rise.
9 1/2 hrs->sprinkled semolina flour on the exposed portion of dough mass (still in cloche), then carefully inverted onto baking mat, scored, and put in preheated oven

Still in oven right now...unbelievable oven spring!!!