European Country Bread

To begin, the night before, prepare the initial stage of bread preparation: Combine 1/2 teaspoon of active dry yeast with 1 cup of warm water in a medium-sized, non-reactive bowl. Then, incorporate 1 1/2 cups of bread flour and thoroughly mix the ingredients together. Cover the bowl with a lid or plastic wrap and allow it to rest overnight at room temperature.

The following day, combine 2 teaspoons of active dry yeast with 2 cups of warm water in a large bowl. Next, add the previously prepared starter mixture, along with 3 cups of whole wheat flour and 1 teaspoon of salt; blend the ingredients until they are well combined. Gradually add the remaining 2 cups of bread flour, one half cup at a time, thoroughly mixing each addition before proceeding. When the dough has come together and formed a cohesive mass, transfer it onto a lightly floured surface and knead until the dough becomes smooth and elastic, approximately 8 minutes.

To prepare for shaping, lightly oil a large bowl and place the dough inside. Turn the dough to coat it evenly with oil, then cover it with a damp cloth and allow it to rise in a warm environment until it has doubled in volume, roughly 1 hour.

Before placing the dough in the oven, preheat it to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.

Now, deflate the dough and transfer it onto a lightly floured surface. Divide the dough into two equal portions and shape each portion into individual loaves. Place these loaves into the prepared pans, covering them with a damp cloth and allowing them to rise until they have doubled in volume once more, approximately 45 minutes.

Finally, bake the loaves in the preheated oven until their tops are golden brown and the bottom of each loaf sounds hollow when tapped, roughly 30 minutes.