Doing sourdough again.

First loaf using a starter a good friend gave me.

• One cup whole wheat flour
• Three cups bread flour
• 1/2 cup bread flour
• Two cups warm water
• One cup active sourdough starter
• One teaspoon table salt

1. Mix 1+3 cups flour and water till a dough forms and then cover and rest for two hours to hydrate.
2. After it hydrates, mix in the starter and salt. Knead till the dough is sticky but holds shape in a ball.  Use the 1/2 cp extra bread flour to adjust the dough and flour the counter.  Once it begins to stiffen, put the dough ball into a deep greased bowl and cover.  Let it rest for 2 hours.
3. Knead the dough again till it stiffens.  Cover and rest for 30 minutes.
4. #3, again.
5. Do the final knead, and place the dough ball into a parchment lined Dutch oven. Put the lid on and let it rest a few more hours, or bedtime, whichever comes first.  Put the Dutch oven in the fridge and go to bed.
6. In the morning, put the Dutch oven in the oven. Set the oven on warm for maybe 10 minutes. Then shut the oven off and leave it alone for a few hours. Check it, and judge if it has risen enough. A slight touch of a buttered finger should have the dough soft and very fluffy.  Air bubbles on the surface are a great sign.
7. Once the dough has risen enough, set the Dutch oven on the counter and run the oven up to 475 degrees. Give it a good 30 minutes to really get heat soaked.  Put the Dutch oven back in the oven and set the timer for 30 minutes.  The Dutch oven will hold in moisture and encourage a crusty crust.
8. At 30 minutes, remove the lid and set the heat to 400 degrees. Set the timer for 30 minutes.
9. The loaf is done when tapping it gives a 'hollow' sound, or a thermometer shows 205 degrees internal temp.  I use the thermometer method. Note the temp is not critical.  Anything over 200 and less than 210 is good.
10. Remove the Dutch oven from the oven and carefully lift the loaf by the parchment. Place it on a rack and remove the parchment.  Don't burn yourself, it's all rocket hot.
11. Allow to cool at least two hours before slicing. It should be at room temperature, and that allows the starch structure to cure and avoids a 'mushy' crumb.  Flavor will be best after 8-10 hours.