I'd like to try making the Thom Leonard Country French bread again and I remember brotkunst posted using clear flour. Was there ever a full recipe posted or has anyone else tried using the clear flour in this recipe? If so, what part of the flour in the recipe was replaced.

I made this recipe according to the book but found the sifting of whole wheat flour tedious. It was delicious but I'm wondering if I would like the clear flour better. Any suggestions? Anyone make this lately with clear flour? Thanks.                                
weavershouse