French Country Bread

Instructions

• The night before, prepare starter: Dissolve 1/2 teaspoon active dry yeast in 1 cup warm water in a medium-sized non-metal mixing bowl. Add 1 1/2 cups bread flour and mix well. Cover and let sit overnight at room temperature.
• The next day: Dissolve 2 teaspoons active dry yeast in 2 cups warm water in a large bowl. Add starter mixture, whole wheat flour, 3 cups bread flour, and salt; stir until well combined. Add remaining bread flour, 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.
• Deflate dough and turn it onto a lightly floured surface. Divide dough into 2 equal pieces and form into loaves. Place loaves into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
• Bake in the preheated oven until top is golden brown and bottom of loaf sounds hollow when tapped, about 30 minutes.