whole wheat 1,2,3 sourdough

this loaf came together GREAT, following my old standard 1,2,3 sourdough bread recipe here but using 1/3 whole wheat flour.  

9 oz starter (rejuvenated after a several week hiatus)

18 oz water

18 oz bread flour + 9 oz whole wheat flour

1 Tbsp salt

I mixed and kneaded for about 2 minutes, then did 2 stretch and folds. The dough behaved very well;  not too wet, and it held its shape.

I left it out on the counter overnight and it about doubled in size in 11 hours (cold kitchen, but that seems slow).  I divided and made 2 round boules, let it rise for about 2 hours, slashed with tic-tac-toe, and baked on my stone with steam (500 °F for 2 minutes, 450°F for about 40).  It smelled GREAT.

Here is the loaf shot:

and here is the crumb shot.  Nice even crumb.

What doesn't come through the web is the nice nice flavor.  Yum.

I posted yesterday about making gift certificates for Christmas presents.  I was able to find an editable (MS Word) document and I included some loaf shots. I'll be giving these out to a bunch of people. Here is the certificate I made: