Whole Wheat With Honey (Pane Integrale Con Miele) - cooking recipe

Ingredients

STARTER
1/4 teaspoon active dry yeast
2/3 cup warm water
1 1/2 cups unbleached all-purpose flour (200 g)
DOUGH
1 3/4 teaspoons active dry yeast (12 g)
5 teaspoons honey (or you could go with 2 T)
1 1/2 cups warm water
3 3/4 cups whole wheat flour (500 g)
1 1/2 teaspoons salt (8 g)

Preparation

STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
Stir in the flour with 70 to 100 strokes of a wooden spoon.
Let rise covered 6 to 24 hours.
Measure 1/4 cup (50 g) for each loaf.
DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
Chop the starter into small pieces and add to the dissolved yeast.
Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
Let rise until doubled, 1 hour.
Preheat the oven to 450\u00b0F.
Bake 10 minutes, spraying every 3 minutes with water.
Reduce the heat to 400\u00b0F and bake 25 minutes longer.
Cool completely on rack.