I didn’t have whole wheat flour so I used TJ’s all-purpose flour. I let it rise in a metal bowl w/ 1 TBSP of olive oil. I slept 11 hours last night so the dough rose more than double, more like triple. It didn’t seem to hurt the dough. I punched it down and kneaded it some more and let it rise another hour. It didn’t rise much the second time. I made a round loaf and a baguette. I slit the tops and put olive oil on the slits. I baked them on a cooking sheet w/ some corn meal so they wouldn’t stick. I also placed a pan of water on a lower rack. 45 min in the oven at 375 and voila!
I was worried and nervous that they wouldn’t come out. I read a lot about sourdough and baking bread. They say it takes practice. I don’t have those fancy baskets that they tell you to rise the loaves in. I don’t have a baking stone. I didn’t have parchment paper. I didn’t even have a cooling rack! None the less, they came out beautiful and delicious.
We had some as soon as the first loaf came out of the oven with a little butter and jam. It wasn’t as sour as I expected. From what I’ve read, you have to use less starter if you want it to be more sour. This way it will rise slower and have more flavor. I’ll try that next time.