(8:20 A.M.) In a large mixing bowl, measure out 475 g All Purpose Flour , 475 g Whole Wheat Flour, 150 g Ripe Sourdough Starter , 47 g Honey, and 600 g Warm Water (about 75-78 degrees). Mix using your stand mixer fitted with the dough hook on the lowest setting until all ingredients are mixed together. Turn the stand mixer up one notch for 1-2 minutes until the dough just begins to cling to the dough hook. Your dough should be smooth, completely combined, and have a texture similar to play dough. Cover your mixing bowl with a plastic bowl cover and place in a warm spot for 30 minutes.
475 g All Purpose Flour , 475 g Whole Wheat Flour, 150 g Ripe Sourdough Starter , 47 g Honey, 600 g Warm Water
(9:00 A.M.) Add 20 g Fine Sea Salt and 47 g Neutral Oil to your mixing bowl. Mix with your stand mixer fitted with the dough hook for 2-3 minutes on the lowest setting. If your dough is sliding around the bowl and not absorbing the oil, feel free to pinch and fold the dough together with your hands several times to help it along. Return to the mixer on the lowest setting until the oil and salt are fully incorporated into the dough. Your dough should be shiny, soft, and smooth. Cover your mixing bowl with a plastic bowl cover and place in a warm spot for another 30 minutes.
(9:30-10 A.M.) After 30 minutes, remove the plastic bowl cover from your mixing bowl. Complete 1 set of stretch and folds. Cover your mixing bowl with a plastic bowl cover and place in a warm spot for another 30 minutes. After 30 minutes, complete 1 more set of stretch and folds. This dough is low hydration and may not stretch very far, especially with the 2nd set of stretch and folds. Cover your mixing bowl with a plastic bowl cover and place in a warm spot for the remainder of bulk fermentation, roughly 2-3 hours.
Let sit at warm room temperature for 2-3 hours. Your dough should be puffy and domed at the edge where the dough meets the bowl. It may not have bubbles, and will likely not jiggle like a higher hydration dough would. If your dough does not seem puffy, domed at the edge, or strong, leave for 15 minutes and check again.
(12-1 P.M.) Preshape your dough. Using your bowl scraper, gently dump your dough out onto a lightly floured surface. Divide the dough directly in half using a bench scraper. Using a floured hand and bench scraper, gently flip over the two dough pieces. Lightly shape the dough into rounds on the counter. Leave uncovered on the counter for 30 minutes.
(12:30-1:30 P.M.) Grease two 9x4 loaf pans (I like to use avocado oil spray). Flip over your dough pieces and shape each of them into a sandwich loaf. Place seam side down in the loaf pans. Cover each loaf pan with a plastic bowl covers and place in a warm spot for the final proof, roughly 1-2 hours at warm room temp.
(1:30-3:30 P.M.) Preheat your oven to 425°F. Once your oven is preheated, place the loaf pans in the oven so that they are side by side (should look like the number "11" in your oven, not like an "=" sign. Bake with steam for 15 minutes. Remove the steam from the oven, lower the oven temperature to 375°F, and bake without steam for 20-30 minutes. Your dough should be lightly golden and 205-210°F internal. Gently remove each loaf from its pan and allow to cool on a wire rack for at least 1 hour (ideally 2 hours).