Sifted Whole Wheat Sourdough Miche
It might be a bit pretentious (or presumptious) for me to post this here in the 'Artisan' section but the recipe is inspired by a lot of the great recipes and methods I've been reading here from the likes of Jmonkey, Bill (Bwraith) and many others as well as what I have learned from BBA.
Anyway, this is the result which aside from the uneven crust (total gaff on my part trying to operate oven, adding water for steam and sliding dough off baking sheet at the same time)...this has been the best bread I think I've made yet. Definitely one I'm going to make again and has opened my eyes to whole wheat.
I think adding some grains or perhaps a little rye flour to the soaker could give some great variations too.
FWIW this is the second incarnation of the recipe. The first used unsifted wholewheat + rye combination which yielded neither the same texture nor taste and frankly I didn't enjoy at all.