Whole Wheat Bread
Since the whole-wheat flour absorbs more water than white, the dough benefits from a longer resting period after the initial mix. The rest for the basic country dough is 25 to 40 minutes; 40 minutes to an hour is good for whole wheat. Some bakers favor an overnight rest for whole grain a technique worth exploring as long as you wait to add the leaven until you begin to give the dough turns.
Whole-wheat flour ferments more actively than white flour, so this dough uses slightly cooler water to slow down the fermentation. You can also adjust the percentage of leaven from 20 percent to 15 percent, but remember that a complete bulk fermentation is still essential to achieve proper tension in the dough before shaping.
Makes 2 loaves
Ingredient                    Quantity                             Bakers Percentage
Leaven            200g                    20Water (75F)       800g                    80Whole-wheat Flour  700g              70All-purpose Flour    300g                     30Salt                 20g                      2
Prepare the leaven as directed in step 1 of the Basic Country Bread recipe. When the leaven passes the float test, you are ready to mix the whole-wheat dough.
Pour the warm water into a large mixing bowl. Add the leaven and stir to disperse. Add the whole-wheat flour and the all-purpose flour. Using your hands, mix thoroughly until no bits of dry flour remain. Let the dough rest in the bowl for 40-60 mins. Follow steps 5 through 9 on pages 54 to 58 for finishing the dough and steps 1 through 7 on pages 65-68 for baking the loaves.