HUTCHNDI wrote:

>
> Actually, right now its kind of a nice in-between of useful sandwich bread
> and a nice batard. Doesn't seem dryerat all, but a bit heavier.
>
> That's an interesting suggestion, about switching flour steps. Dick Adams
> gets me worried all the time that souring the sponge is a big mistake, so I
> have only been going around eight to 10 hours, if that. If my final addition
> of flour was mostly AP (I use King Arthur), then the soured sponge may stand
> a better chance of raising the dough (is my thinking correct here?)

The gluten gets weaker when it ferments for a long time. So if you would
take the AP flour for the final dough you could spare the higher gluten
in it for the build of the bread instead of wasting it in the sponge.

> Somebody suggested adding gluten, I cant recall who.

I was the guy with the gluten...

> I have a box in my
> cupboard from when I was using a bread machine, its probably gone bad by
> now, as I haven't even looked at it in months. One of the reasons I wanted
> to getaway from the machine was the need for all the special ingredients to
> make it work, gluten and breadmachine yeasts and bread flour, so I tried to
> stay away from that one.
>
>

Roy wrote about a decent recipe for another try. Here is one:
It is a bit similar to what you are baking:



Whole-Wheat Levain


Levain:
4.8 oz whole wheat flour (1 1/8 cups)
4.8 oz water (5/8 cup)
1oz mature culture (liquid)

12 to 14 hours before the final bake mix the starter with the water (I
almost whip it to incorporate oxygen for the yeast) and mix in the whole
wheat flour.
Cover and let stand at 70°F

Final dough:
whole wheat flour 11.2 oz (2 1/2 cups)
bread flour 1 lb (4 1/2 cups)
water 1 lb (2 1/8 cups)
salt .6 oz (1T)
Levain 6.9 oz (all less 2T)

Mix until the gluten is moderately developed.
Dough should be at 76°F after mixing.
Ferment for 2 1/2 hours.

In this time:
Fold the dough twice at 50 min intervals.

Divide in two loaves (1.5 lb each) and shape in desired shape.

Let ferment for another 2 to 2 1/2 hours at 76°F
(or retard for up to 8 hours at 50°F or up to 18 hours at 42°F)

Bake with normal steam at 460°F for 40 to 45 minutes.

Good luck!

Joschi
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